Salt and Pepper OR BBQ crunch chickpeas

By GuidingVegan

I know I’ve been neglecting my blog lately, and it pains me. I’m in my last clinical rotation for my Dietetic Internship (DI) (click here for my first recipe from my DI- Apple S’mores!) and my schedule is a bit hectic. My current rotation is at Hospital for Special Surgery. I work 8-4, and I absolutely love being done with work at 4pm (but I don’t love the 6am alarm clock)! I have time to run while it’s still light out, and I can cook every night. However, working in the clinical setting requires constant learning about different diseases, diets, and medical writing. I love learning new things, but when I get home I just don’t have much energy to write for myself. So, I’m trying to schedule time for blog writing into my hectic schedule. It worked last week because I have a recipe for you! I made Crunchy Chickpeas Two Ways, and I was so thrilled by the ease, deliciousness, and healthfulness of this recipe.  As the name suggests, I roasted the chickpeas two ways, one with salt and pepper and one with a dried spice BBQ seasoning that I use for smoky tofu. A great snack for meat eaters and vegans alike, these Crunchy Chickpeas can be eaten alone or thrown atop a salad. Read the Nutrition Notes below to get the skinny on this low-calorie treat.

Ingredients

• 1 15-oz can of chickpeas
• 1/2 tablespoon of Canola or vegetable oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• OR BBQ
• 1 15-oz can of chickpeas
• 1/2 tablespoon of Canola or vegetable oil
• 1 teaspoon BBQ seasoning

Details

Servings 1
Adapted from nutritionalanatalie.com

Preparation

Step 1

Preheat oven to 375 degrees.

Rinse and drain chickpeas. Lay on a paper towel and pat dry.

Once dry, combine the chickpeas, oil, and BBQ seasoning in a bowl and stir.

Coat a baking sheet with cooking spray. Spread chickpeas evenly on baking sheet and place in the oven.

Bake for 30-35 minutes or until crispy. Cooking times may vary based on ovens.