Roasted Chick Peas

These are a quick and healthy snack, especially if you’re craving something crunchy and salty. Good replacement for chips. These take literally no effort. Unless, of course, you consider opening a can of chick peas work. Now that I think about it, it sometimes is.

Three ingredients. Simple, simple, simple.

  • 1 large can of chick peas, garbanzo beans or ceci beans. Whatever you call them, they are the same thing.
  • 1 Tbsp. olive oil
  • 2 tsp. of some sort of seasoning blend. I use McCormick’s Vegetable Seasoning.

After opening the can of beans, pour them into a strainer and rinse well. Shake off all the excess water. Place in a bowl and toss with oil and seasoning. Transfer to a cookie sheet and roast in the oven at 400º for about 25 to 30 minutes, stirring ocassionally, until nicely browned and rather crisp.

Remove and cool.

Place in an airtight container and store in the fridge.

I eat them just like that or they are also good on salad in place of croutons.


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