I first made Clean Eating Roasted Chickpeas back in 2011. I loved them, but struggled with getting the texture right. They seemed to be quite chewy in subsequent batches and I couldn’t figure out what I had done right the first time, but wrong in every batch thereafter.
I’m now of the opinion that the first time was just a fluke. I’m also of the opinion that I have finally figured it out. I had the temperature too high and wasn’t baking long enough. These days, I get them right every time and man are they delicious! I mean, what a great grab-n-go snack for busy folks!
I made this particular recipe for you guys and then ran the entire batch over to a friend. She loved them and munched on them all day at work. I’m thinking that jars of these in different flavors could make a really awesome and affordable special occasion or holiday gifts for the clean eaters in your life. Pack them in some pretty mason jars and tie a bow around the tops. It would make a beautiful presentation!
YOU MIGHT ALSO ENJOY:
- Clean Eating Roasted Chickpeas
- Clean Eating Garlic Parmesan Popcorn
- Clean Eating Cinnamon Chocolate Chip Protein Bars
- 1 (15 oz.) can chickpeas, drained and rinsed, no sugar added OR 1 1/3 cup homemade, plain chickpeas
- 2 tsp. curry powder
- 1 tsp. garam masala
- 1 tsp. garlic powder
- 1 tbsp. olive oil
- Salt to taste
- In a medium mixing bowl, combine all the ingredients and stir well to coat the chickpeas with the spices.
- Pour them out onto an ungreased cookie sheet and spread them out as mush as possible in a single layer.
- Bake low and slow. 300 F. for about 1 hour or until they are golden brown and crunchy.
- Cool completely and store in an air-tight container in the fridge for up to 3 weeks. (But they won’t last that long!)