Full of fiber and high in protein, these chickpeas are the perfect answer when you have a snack attack. Throw a baggie of these in your lunch box and avoid those vending machines when hunger strikes.
Ingredients
215 ounce cans of chickpeas (garbanzo beans)
1tablespoonplus 1 teaspoon olive oil
1teaspoonsground cumin
1/2teaspoonground coriander
1/4teaspoonchile powder
1/4teaspoonground cinnamon
1/8teaspoonground allspice
1/8teaspoonground ginger
1/8teaspoonsalt, or to taste
Dash cayenne pepper
Instructions
Preheat oven to 400 degrees F.
Drain and rinse chickpeas in a colander under running water. Pat dry with a kitchen towel
In a medium bowl, whisk together olive oil and spices. Add chickpeas and toss until coated with spice mixture. Spread chickpeas out on a rimmed baking sheet.
Roast, shaking the pan occasionally, until the chickpeas are slightly brown and crunchy, 35-40 minutes. Cool slightly before serving. Adjust seasoning to taste.