ROASTED CHICKPEAS (GARBANZO)

Found on the Big Man's World
thebigmansworld.com

1 can garbanzo beans that have been rinsed (if you use canned rather than cooked they will be crisper).  Once rinse put them in a towel to dry them.  When you rub them together the outer skin will come off.  Throw that part away.  You can then put them on a cookie sheet to roast and sprinkle with salt or use one of the recipes below.  Cook at 400 for 45 checking every 15 minutes and stir.  To ensure maximum crispiness, you can turn off the oven but crack the door and let them cool for an hour.  Store in airtight container.  If you don't have time after baked they can be taken out and eaten once cooled.

Lemon Black Pepper
2 T lemon juice
1 tsp lemon zest
1/4-1/2 tsp black pepper
1/2 tsp salt

Nacho Cheese
1/4 cup nutritional yeast
1 tsp paprika
1 tsp onion powder
1 tsp chili powder
1/2 tsp salt

Ranch
1 T apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried dill
1 tsp dried parsley
1/2 tsp salt

Another mixture:
1 tsp onion
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt

CRUNCHY ROASTED CHICKPEAS

CRUNCHY ROASTED CHICKPEAS
This came from the Martha Stewart FOOD Magazine.  These are so yummy.  Only tried the cinnamon - love it.  They are full of protein, fiber and iron.


Preheat oven to 400.  Drain and rinse 2 cans (15.5 oz) chickpeas (I like to soak for 5 min to remove more sodium) and scatter on a paper towel-lined rimmed baking sheet.  Let stand 15 minutes.  Remove towels and toss chickpeas with 3T olive oil.  Roast until crisp and golden about 45 minutes, stirring occasionally.  Toss with coarse salt (I use Kosher) and 1 1/2 tsp ground coriander, paprika or cinnamon.  Makes 3 1/2 cups.  Store cooled chickpeas in an airtight container up to 1 week.