Roasted Chickpeas

I brought a delicious chickpea salad for lunch one day and the two girls who sat behind me in class were completely flabbergasted that I was eating chickpeas raw. I admit I thought they were off their rockers a little, because I’ve only ever eaten chickpeas raw or in chili and thought that was the only way you eat chickpeas. Then they said they’ve only ever eaten chickpeas roasted and thought that was the only way to eat chickpeas. Ha! I guess we were both wrong!

I had never roasted chickpeas before so I was anxious to try them, and let me tell you, I quickly found out why people rave about them – they are dangerously delicious! I could seriously eat them like candy. One day I ate so many for lunch that I skipped dinner because I was so full! They’re also extremely versatile. You can put them on a salad, mix them with some rice and other veggies or even just eat them by themselves!

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Roasted Chickpeas

Preheat oven to 350F. Drain a 14-oz. can of chickpeas and rinse thoroughly. Lay chickpeas out on a baking sheet lined with paper towel and pat dry with another paper towel. Remove the paper towels and drizzle lightly with olive oil. Toss to coat thoroughly. Roast for 30-40 minutes until golden brown and crunchy. Season according to personal preference (I really like a little garlic powder and parmesan cheese. Mmmmmm!)

My favourite way to eat roasted chickpeas is with other veggies in a concoction like this:

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Today’s mixture includes cucumber, avocado, tomato, roasted chickpeas and Basil Parmesan salad dressing. I have also added in celery, bell peppers, rice and/or quinoa before. Delicious every time! 

How do you eat chickpeas?

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