This is a great, quick, protein filled snack that can be easily made at home – I use it all the time in trail mix for a protein boost!
2 15oz cans cooked chickpeas (do NOT use unsalted), drained and rinsed very well
1/4 c olive oil
1-2 tsp salt – or more to taste
1 -2 tbsp cumin* or other seasonings to taste (we recommend ratio of 1/2 cumin, 1/4 lemon pepper, 1/8 garlic powder, 1/8 oregano)
salt to taste
pepper to taste
Preheat oven to 400F and line a cookie sheet with parchment paper.
Thoroughly dry off your rinsed chickpeas between several layers of paper towel – it is benenficial to remove the outer skins, which can get tough, but not entirely necessary.
Toss chickpeas with oil and pour the beans and oil into the parchment paper, spreading out evenly in a single layer. Roast for 30 minutes – tossing/stirring every 10, or until golden brown and crispy.
Meanwhile toss together salt and desired seasonings. Remove chickpeas from oven and generously coat with seasoning, rolling around to coat completely – serve warm for crispy snack, or allow to cool for a chewy snack. These can be reheated briefly to crisp up, if desired.