Toasted chickpeas are now a popular vegan snack, but why spend extra money buying them at the health food store when you can easily make them yourself? They're delicious as a snack but also make a wonderful salad topping.
Nutrition per serving may change if servings are adjusted.
1 (15 ounce) can no-salt-added garbanzo beans (chickpeas), drained
4 teaspoons olive oil
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground cumin
⅛ teaspoon black pepper
Dash cayenne pepper
Preheat oven to 450 degrees F. Rub garbanzo beans with a paper towel to dry well and to remove the thin skins. Place in a 9x9x2-inch baking pan. Drizzle with olive oil; stir to coat.
Roast, uncovered, for 20 minutes, stirring once. Remove from the oven and stir. Sprinkle with paprika, salt, garlic powder, cumin, black pepper, and cayenne pepper. Stir to coat evenly. Return to oven. Roast for 12 to 14 minutes more or until dried and crispy, stirring once. Cool completely before eating. Chickpeas can be stored in an airtight container overnight.