My two favorite type of snacks are something crunchy and chocolaty. This recipe doesn't cover the chocolate part, but it does have the crunch.
Roasted chickpeas are great as a snack of course, but also tossed into salads as replacements for croutons, and as an unexpected garnish in a bowl of veggie chili.
These chickpeas are also the perfect snack to pack for road trips or to bring on a leisurely hike.
Ingredients:
One 15oz pouch of organic chickpeas, drained and rinsed (I use FIG Food Brand)
1 tablespoon organic extra virgin olive oil
2 tablespoons dill seasoning (recipe below)
Method:
Pre-heat oven to 425 degrees.
Line a baking sheet with unbleached parchment paper, set aside.
In a small bowl combine, 2 tablespoons organic dried parsley, 2 tablespoons organic dried dill, 2 tablespoons organic garlic powder, 2 tablespoons organic onion powder, 1 teaspoon organic black pepper, and 1 teaspoon sea salt.
In a large bowl, place chickpeas and combine with the olive oil, add dill seasoning and mix thoroughly.
Spread chickpeas onto the lined baking sheet, roast for 35-40 minutes. Every 15 minutes using a wooden spoon, spread around the chickpeas so they roast evenly.
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