Jul 17, 2012
The other night I desperately wanted a snack that wasn’t bad for me. Okay, really I wanted to chow down on chocolate bars…but knew that I shouldn’t do that. So I decided to whip up a snack that would be tasty but not bad for me. I saw a couple of recipes on roasted chickpeas that I wanted to try here and here, but sadly I didn’t have the lime juice for the one and I just wasn’t feeling the other one’s sweet vibe at the time. So I made my own. And you know what? I was really happy with it!
These chickpeas are super yummy on their own as a snack or even on a salad. Give ‘em a try!
Roasted Curried Chickpeas:
- 2 cups of cooked and drained chickpeas
- 1 tbsp. olive oil
- 1 tsp. honey
- 1/2 tsp. chili powder
- 1/2 tsp. crushed red pepper flakes (optional)
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic salt
- 1 tsp. yellow curry powder
Combine all ingredients together and bake in a single layer on a baking sheet at 450F for 30 minutes. Allow them to cool first before eating.