I'm not usually much of a snacker; I'm more of a three-meals-a-day type. But around the holidays, that changes. Everyone's nibbling on something, and it's kind of contagious (unfortunately). And though I can't eat those cheese straws, cheese balls, cream cheese dips or the other high-fat holiday snacks, I'm not about to sit in the corner and pout, no sirree. These roasted chickpeas are delicious enough for the whole party to enjoy -- and still heart-healthy. They're not only full of fiber and protein, but they're also quite low-fat. What other snacks can you say that about?
Most important, they are crunchy and addictive. When people grab a handful, they might not know what they're eating. I had someone ask, "What kind of nuts are these?" It's hard to believe that a lowly can of garbanzo beans can be so magically transformed.
For the seasoning, I chose a combination of Chinese five-spice powder and cayenne pepper, but you can use any spice combination you'd like. My next version is going to be smoked paprika and cumin. Now I just need a party to take them to, because otherwise I'll eat them all myself.
Spiced Roasted Chickpeas
- 1 can garbanzo beans, drained, rinsed and thoroughly dried
- ¼ teaspoon Chinese five-spice powder
- ¼ teaspoon cayenne pepper (more to taste)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons olive oil
- Toss everything together and spread on a baking sheet. Roast at 400 degrees for 40 minutes or until completely crunchy.