Roasted Chickpeas – Slow Carb Snack

Finding snacks for me is hard.  I like to snack.  I get really hungry anytime from 3pm on.  It’s like I should actually just eat dinner at that time!  For now … here’s a great slow carb snack for you that will tide you over until dinner.

Roasted Chickpeas

1 (12 ounce) can chickpeas (garbanzo beans), drained

2 tablespoons olive oil

Salt (optional)

Garlic Powder (optional)

Chili Powder (optional)

Directions:

Preheat oven to 450 degrees F (230 degrees C).  Blot chickpeas with a paper towel to dry them.  In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic powder and chili powder. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

**Updated** —  I added the salt, garlic powder and chili powder liberally before baking started.  From minutes 30-40 I checked every 2 minutes to make sure they did not burn and twice again liberally added more salt, garlic powder and chili powder.  The taste of the spices diminishes with cooking. When I pulled them out at the end I added all spices again one more time and they tasted REALLY great!

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