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Roasted Chickpeas

By Tia Ohm

We love snacks. There are probably more snack recipes on here than anything else, and for good reason. A family who loves to snack, needs to have delicious and healthy recipes on hand all the time. Especially for our youngest. So we invest our time in making easy, simple and tasty recipes to have available for your little ones who are always reaching for something to eat in between meals. This roasted chickpeas recipe is very similar in texture to wasabi peas. If you’ve ever had those, they are delightful and crunchy and easy to just pop in your mouth. Though this recipe is not spicy like that (though I don’t see why not make it so for the adults), it provides the same crunch without the who-knows-what ingredients. In fact, we added turmeric because it has a nice flavor profile and is extremely healthy for you. Read Dr. Mercola’s “Turmeric-the Spice of Life” to learn all about why you should be eating more Turmeric. Throw in your kid’s lunch box, on a salad or in our zesty trail mix, and your set on satisfying that flavor craving you’ve been missing all along. Thank you to Collective Evolution for the inspiration; we will make sure to bring these on our next road trip, hike through the woods or just as a daily grab-and-go! Note: they shrink a lot, so if you want more than one sitting’s worth, I’d say double or even triple the recipe.

What You’ll Need:

  • 1 can (15 oz) chickpeas, drained, rinsed and padded dry
  • 1 T olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric
  • dash of cayenne (optional)
  • sea salt and pepper to taste

What to Do:

  1. Preheat oven to 400°.
  2. Combine chickpeas, olive oil, garlic, onion, turmeric, salt and pepper on a baking tray. Bake for about 15 minutes. Take out and stir, and bake for an additional 15 minutes.
  3. Remove from oven and allow to cool completely before storing in an air-tight container.

Makes about 1/2 cup cooked