Unlike more and more of my friends, I’m fortunate not to have to worry about nut allergies for Rice Kernel. When your child is allergic to nuts or peanuts every food needs to undergo an exhaustive ingredient analysis. Rice Kernel is a nut fiend – in raw form, roasted, and in nut butters. When he started school this year, this meant eliminating one of his preferred savory, crunchy snacks to bring to school. Searching for a new crunchy, protein-packed snack I (finally) discovered and tasted roasted chickpeas. Simple to prepare, a scant amount of oil and seasoning can transform a humble can of beans into a crunchy delight! The flavor combinations are endless. Give it a try – and let me know what spices you use.
1 can (14 oz) chickpeas (garbanzo beans), drained
Seasonings of your choice
- Place chickpeas on a baking sheet lined with parchment paper.
- Bake at 450 degrees F for 30 minutes. (Check after 25 minutes to make sure they do not burn.)
- Enjoy hot, without seasoning or transfer hot chickpeas to a bowl to mix with spices.
- For salted chickpeas, add 2 teaspoons olive oil and salt to taste.
- For sweet chickpeas, add 2 teaspoons olive oil, 1 teaspoon cinnamon, 1-2 teaspoons brown sugar, and a pinch of salt. Mix thoroughly.
- For a spicier version, add a pinch of cayenne.
- To store, bring to room temperature and place in an air-tight container. (They will last about a week, although they will be less crunchy towards weeks’ end.)