Try roasting chickpeas for a tasty snack that’s high in fibre.
1 can of chickpeas
1 tsp olive oil
1/4 tsp salt
1/2 tsp garlic powder
Preheat oven to 425F. Drain and rinse chickpeas. Pat dry and place on a greased baking sheet. Bake for 10 minutes. Shake the pan to move the chickpeas around and place back in the oven for another 10 minutes. Move chickpeas into a metal bowl and toss with olive oil, salt and garlic powder. Return them to the baking sheet and roast for another 5-15 minutes until crispy but not burnt.
These tasted pretty good when they were still hot, otherwise, well, they weren’t so hot. That’s my opinion anyway. The only one who seemed to care for them once they cooled was Bennett. He stuffed so many in his mouth at once that he couldn’t swallow them and had to spit all of them out…into my hand. Then I really didn’t find them very appetizing! Sorry, I’m probably grossing you all out, which isn’t a smart idea in a food blog post. They are definitely worth a try, and worth experimenting with different spices and flavours. Just try to eat them all when they’re still hot. Here’s another pretty photo of them in an effort to revive your appetite.
-Recipe adapted from Cheap Healthy Good
Food and Whine 
We like them hot and cold. The kids eat them like nuts for days. It took me a long time to cook them right, I kept taking them out too soon and they were still mushy inside, which was not good. But once I got them so they were entirely crunchy, we liked them hot or cold. I also put cayenne on them.
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I probably just didn’t roast them long enough. They weren’t mushy but they did lose some of their crisp when they cooled. I’ll have to try it again one of these days.
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We love chickpeas, hot or cold. These look delicious and I plan to add your recipe to my stack of “what to do with chick peas” stack. I hope you are having a wonderful day. Blessings…Mary
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Chickpeas are so versatile. Great idea to roast them, it really brings out amazing flavor. Cheers!
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