Healthy snack ideas - roasted chickpeas

So in order to support the removal of bad snacking habits, I searched and made some healthy snack ideas.

I found this online and used 2 teaspoons of fajita seasoning mix.  Nick thought it was too spicy but I love some spice.  My advice would be to keep roasting them until they are dried out and crunchy.  We decided to stop baking them so they would be crunchy on the outside and like humus in the middle.  That was not the case!  I did, however, use them on salads over the next few days.  I'm a huge fan of chickpeas but if you want crunch, follow the recipe.

                                                   On the baking tray, ready to be roasted.

                                                            Changing colour in the oven.


                                Now I'm writing about them, I had to get some to eat while I type.

                                                                          Yum!!

Spicy Roasted Chickpeas

Ingredients

1 15 oz. can of chickpeas (garbanzo beans)
1 tablespoon olive oil
1/2 teaspoon sea salt
2 teaspoons of spice mixture (a curry, Morrocan, or Mexican spice mixture work well)

Directions

Make sure the chickpeas are completely dry after draining and rinsing them. Otherwise they'll end up chewy and soggy.

1. Preheat oven to 400°F.
2. Drain and rinse chickpeas in a colander. Pat dry.
3. Toss chickpeas in a medium sized bowl with olive oil, sea salt, and spices.
4. Arrange chickpeas on a baking sheet in a single layer.
5. Bake for approximately 30 minutes or until crispy. While baking, shake pan or stir chickpeas to avoid burning.
6. Transfer to a serving bowl.
7. If desired, sprinkle and toss with more spices.