Anyone who knows me, knows that I can get quite kr-A-nky (Eric is my witness….) when I don’t eat.
These are mandatory meals.
I try to make my meals (snacks included) healthy but sometimes convenience and price play too much of a factor. (A hungry tummy needs food fast!) Fruit is always an easy and usually inexpensive snack option but as much as I love fruit sometimes I want something salty. Or crunchy. Or spicy.
In comes these crunchy chickpeas. These are sooo easy to make, and while they do take 20 minutes to cook they are so worth it. I love it when healthy snacks make a happy mouth and yummy!
Prep Time: 3 minutes Cook Time: 22-27 minutes Serves 2
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
Preheat oven to 425 degrees.
Cook drained chickpeas in an ovenproof skillet with olive oil and spices for 2 minutes. Bake for 20-25 minutes at 425 degrees F, until crunchy.
adapted from Food Network Magazine, September 2010
This recipe is linked to Life as a Mom: Ultimate Recipe Swap