Roasted Chickpeas

After seeing recipes for roasted chickpeas all over the web, this article on thekitchn.com convinced me give them a try. It lists fifteen different ways to make roasted chickpeas. I went with the one that uses lime, chili, and cilantro. Uh-huh. I think you could put that combo on cardboard, and it would be edible.

Here’s a little HIGH-LOW for this snack:

If you decide to try it, here’s what you’ll need to pick up at the store:

Cooking Instructions:
1. Preheat oven to 400 degrees. Line a cookie sheet with foil.
2. Drain and rinse one 15-ounce can of chickpeas. Spread out evenly over the foil.
3. Bake for 45-50 minutes, turning every 15 minutes.  (I forgot and only did this half way through. They still tasted ok to me…)
4. Toward the end of the baking time, combine 2 tablespoons of extra virgin olive oil, 1 tablespoon + 1 teaspoon of fresh lime juice, 2 teaspoons of chili powder, 1 teaspoon of cumin, a small handful of chopped cilantro, (I like a lot of cilantro, but you could use just a little if it’s too overpowering.), and 1/2 teaspoon of salt (more later if you like). Whisk together in a bowl.
5. Remove a couple chickpeas from the pan after 45 minutes and let cool for a minute before taste testing. They should be crunchy on the outside. If not, you know that they’ll need a couple more minutes bake time.
6. After removing from the oven, allow the chickpeas cool for a few minutes. Toss with the spice and oil mixture. (Add more salt if you love your sodium like I do.)
7. These taste best if eaten shortly after they’re roasted.

Wouldn’t these be great for your Super Bowl party? Anyone else have another healthy alternative to the typical stuff we eat during games?