Combining a dedication to eating well while having game-watching get-togethers can be challenging. Game-day snacks don’t necessarily have to be a diet-wrecker. For instance, this snack has been an instant favorite in my house. Not only have I been eating it by itself, I throw it in salads for added nutrition with a wonderful crunch.
I have experimented with this recipe for a while and for crunchier chickpeas, it’s important to roast the chickpeas without coating in oil. Call me crazy, but the oil seals in the moisture. As such, first roast and then coat. The spices really can vary based on what you want – savory or sweet. I can’t wait to try a cinnamon sugar twist on this snack favorite.
adapted from Steamy Kitchen
- 1 (15 oz) can of chickpeas
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp cumin
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp chili powder (not the same as cayenne pepper)
- Preheat oven to 400F.
- Drain the chickpeas in a colander and rinse with cold water. Dry in between paper towels. Using a paper towel, to press on and soak up the water and loosen the skin from the chickpeas. Discard the skins.
- Roast the chickpeas for 30 minutes, until crispy. Stir every 10 minutes.
- While baking, whisk together the olive oil, paprika, salt, cumin, black pepper, garlic powder, and chili powder until fully incorporated. Remove from the oven and pour into the bowl and stir to coat.