Crispy Roasted Chickpeas

Hope everyone has had a wonderful holiday season so far! Aaron and I spent Christmas day watching a “Bones” marathon (maybe not the most appropriate show for Christmas…), and spent Christmas evening watching Skyfall while eating dumplings (we had to fulfill our Jewish duty of seeing a movie with Chinese food  ).

Since the holidays are so busy, I’ll keep this post short with an easy recipe that is perfect to serve at a NYE or holiday party or to snack on during a car trip: Crispy Roasted Chickpeas. When looking for a good snack, I like foods that are high in fiber and protein, like chickpeas, to keep me satiated and full until the next meal.

The key to using canned foods, like chickpeas, is to drain and rinse the food before you eat them. Studies have shown that both draining and rinsing canned beans and vegetables may decrease their sodium content by more than a third.

Crispy Roasted Chickpeas
Yield: 4 servings
Ingredients:
1 can of chickpeas, drained and rinsed
1 tbsp of olive oil
1 tbsp cumin
1/2 tsp chili powder
Pinch of salt

Directions:
1. Preheat the oven to 400°F.
2. Toss chickpeas with remaining ingredients and spread out on a baking sheet.
3. Bake for 30-40 minutes, stirring every 15 minutes, until chickpeas are crispy and crunchy. Enjoy!