I love chickpeas (aka garbanzo beans) because they provide a lot of energy and protein. This recipe makes a great snack to bring with you on the go, and it will stay good in an airtight container for 3-5 days.
Preparation Time: 5 minutes
Total Time: 35 minutes
1 (15 oz) can garbanzo beans
1 ½ Tbsp extra virgin olive oil
½ tsp salt
¾ tsp smoked paprika
½ tsp garlic powder
¼ tsp pepper
Preheat oven to 400°F.
Drain and rinse the chickpeas in a colander. Lay the chickpeas out between two layers of clean paper towels and rub them with medium pressure until dry. It’s important for them to be them as dry as possible in order to get crispy in the oven.
Mix the chickpeas, olive oil, and salt in a bowl, then spread them out on a parchment paper lined baking sheet. Bake for 30 minutes, stirring occasionally.
Remove the chickpeas from the oven and sprinkle the smoked paprika, garlic powder, and pepper over them and stir until evenly coated. Return to the oven and bake for 5-8 minutes or until crunchy.