Smoky Roasted Chickpeas

I could snack on these roasted chickpeas all day.  They are so crunchy and a little smoked paprika gives them an incredible smoky flavor.  The great thing is, these are actually good for you, so I can do my snacking guilt-free.  Chickpeas are packed with protein and fiber, so these are just straight up, healthy nutrition in a little crunchy morsel.  I love it!

I also love how easy these are to make.  You just toss them with a little olive oil, a few spices and pop them in the oven until they get nice and crunchy.  I used a combination of smoked paprika, garlic powder and salt, but you really could use whatever combination of spices you’d like.  You could even make these a sweet snack and toss them with a little cinnamon and sugar.  The possibilities are endless.

Smoky Roasted Chickpeas

• 1 (15 1/2 oz) can chickpeas
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt

Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper.

Rinse and drain chickpeas, then lay out on paper towels to dry.  I let them dry out while the oven preheated.  You want to make sure they’re really dry before you roast them.

In a medium bowl, combine olive oil, paprika, garlic and salt.

Add dried chickpeas to the bowl and gently toss to coat.

Spread chickpeas out on baking sheet.

Bake for 30-40 minutes.  At 15 minutes, shake pan to turn and then repeat every 10 minutes, until chickpeas are crunchy.  Watch them closely, mine took 35 minutes and if I’d left them in for a minute more they would have gone too far.

 ENJOY!