Chickpea Crunchies
A fantastic alternative to roasted nuts, this versatile snack is great to serve alone, tossed in a salad, or used as a garnish for soup.
Yield: About 1 ½ cups
Ingredients
15 ounce can chickpeas, rinsed and drained
¼ cup sunflower seed oil
1 teaspoon sea salt
1. Preheat the oven to 375°F.
2. Place the drained chickpeas on paper towels, pat them dry and place in a large bowl. Add the oil and salt, and toss the chickpeas until well coated.
3. Spread out the chickpeas on a baking sheet and bake for 15 to 20 minutes, or until browned and crunchy.
4. Serve warm or at room temperature.
CHANGE IT UP . . .
- For a spicy spark, add a few sprinkles of chili powder.
- Add ½ teaspoon garlic powder for a garlicky version.
- For salty-sweet taste, blend 1 tablespoon of honey with the oil, and sprinkle the coated chickpeas with cinnamon.
Recipe excerpted from The Ultimate Allergy-Free Snack Cookbook
by Judi and Shari Zucker, © 2012 (Square One Publishers)
