Roasted Chickpeas With Red Chili Pepper Flakes
Don’t you hate how traditional salty snack foods—chips, pretzels, popcorn—can completely unravel a perfectly good day of healthy eating? Well, now you can have your salty snack without the guilt!
Teeny-tiny garbanzo beans pack loads of fiber and protein and leave you feeling full, and the heat generated from red chili pepper flakes has been rumored to boost metabolism. Toasted and seasoned, these beans have just enough kick and crunch to satisfy any snack craving!
Roasted Chickpeas With Red Chili Pepper Flakes
1 15-oz. can chickpeas (garbanzo beans), drained and rinsed
1 tsp. extra virgin olive oil
1 tsp. fresh black pepper
1 tsp. sea salt
1/2 tsp. cumin
1/2 tsp. paprika
1 Tbsp. red chili pepper flakes
- Preheat the oven to 400ºF.
- Pat the chickpeas dry with a paper towel. Discard any skins that peel off.
- Combine the remaining ingredients in a small bowl and add the chickpeas. Stir until the beans are evenly coated.
- Place on a baking sheet and roast for 30 to 40 minutes, turning once.
- Serve immediately.
Makes 4 servings
You can replace the seasonings to create different flavors. I’m thinking a cinnamon-sugar combo is in my future! What spices are you going to try? Let me know in the comments box below!
