Let’s not pretend we’re not a nation of snackaholics.  Truth be told, I’ve never been a potato chip girl, even though I can appreciate an overly salty snack here and there.  What to do, what to do…

I’ve got your answer.  Garbanzo beans.  Yes, chickpeas.  Call them what you will, they’re fantastically neutral in flavor, easy to culinarily play with, and they’re (gasp) GOOD FOR YOU!  I mean, you DO love hummus don’t you? For you Dolce Diet-ers, check your shopping lists – garbanzos are Mike Dolce approved!

Let’s get to the good stuff.  Simplicity rules with this savory, healthy, satisfyingly snack (or salad topper – did I mention that? I love throwing these puppies on top of a salad instead of croutons).

Crunchy Roasted Chickpeas

Scroll down to see the final product

What You Need

• 1 can garbanzo beans (chickpeas)
• 1-2 tbsp olive oil (I like extra virgin, but you can use any kind)
• salt to taste
• seasoning of choice (creole, Cajun, Old Bay, Italian, rosemary & thyme, steak rub – you name it, you can use it!), to taste
• baking sheet (tip: don’t use a cookie sheet that has no edges – you’ll be REALLY irritated when your chickpeas roll off the cookie sheet in your oven!)

What To Do: ALWAYS PREHEAT YOUR OVEN. Turn that puppy on 400 degrees right now!

1. Drain & rinse chickpeas until water isn’t foamy or bubbly & it runs clear.
2. Let chickpeas drain fully and dry.  If you’re impatient (or hungry!), place a paper towel on your baking sheet. Dump the chickpeas on the paper towel in a single layer, cover with another paper towel, and roll them around to dry.  Bonus: this also removes some of the little skins (which is completely optional. You totally won’t notice them if you leave them be).
3. Toss chickpeas in oil and dump oiled chickpeas onto your baking sheet in a single layer.
4. Bake chickpeas for 30-40 minutes, keeping an eye on them.  Roll them around! Shake them up (carefully)!  You want them to cook evenly.
5. Chickpeas will start to look a little dry and may start turning golden brown.  Test them as you’re cooking them and when they’re as crunchy as you’d like them to be, take them out.
6. Sprinkle with salt and your seasoning of choice.
7. Enjoy as a snack, pop ’em in your mouth during the next Hurricanes game (THE U!), or toss them over your salad.

Note:  You absolutely can salt and season your chickpeas before baking.  It’s a personal preference.  I don’t prefer doing that because I find that some spices/dried herbs might get a little bitter and taste slightly burnt by the time I’m finished cooking.

Your finished product, ladies and gents. Snack happy!