Oh little chickpeas, how I love thee. I'll eat you in a salad, mashed in a burger, as hummus...doesn't matter to me. So when I saw this recipe I ran right to my pantry to find as many cans as I could. Here's what I love about this recipe. It makes your jaw hurt because of the constant chewing....which equals portion control!! :) Just kidding...sort of. The longer you let these cook the crunchier they get. So good!
1, 15-ounce can chickpeas, drained and rinsed
1 tablespoon oil (canola, olive, safflower, coconut-any kind you prefer) (I omitted and used non-stick spray instead)
1 teaspoon salt
Garlic powder
Preheat the oven to 400 degrees F. In a medium bowl, toss the chickpeas with oil (I used non stick spray). Spread them on a large, rimmed baking sheet. Sprinkle with salt and any additional seasoning/spice you like. Roast for about 30 minutes, or until the chickpeas begin to brown.
One entire can of chickpeas was 10.5 ww+ pts.
No comments:
Post a Comment