My Secret Recipe Club blog for August is A Vegan Obsession. The recipes on this blog are both vegan and gluten-free, which is pretty much the complete opposite of how I cook. Fortunately, there were some side dishes and snacks to choose from, and I found a great 3-ingredient recipe for a delicious, different, healthy snack: Roasted Chickpeas.
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
Use a kitchen towel or paper towels to dry the garbanzos. Spread them on a cookie sheet (I covered it in foil) and season generously.
Here's how they looked before cooking. You could probably fit 2 cans' worth on a large cookie sheet. I had lots of room to spread them out.
Bake at 400 for at least 20 minutes, opening the door and shaking the pan 2 or 3 times during baking to move the garbanzos around.
They'll cool off quickly and be ready to eat! These are crunchy and tasty, and a good lowfat snack. Or you could smack them once or twice with your meat mallet and sprinkle them over a salad.
I like to call these "garbanzos" because that's just more fun to say. I didn't change much from the original except my use of seasoning; the original recipe called for "herbsalt" and ground black pepper.
This makes about 3/4 cup when cooked, so if you're planning to serve these to a crowd, you'll need to make several cans of beans.
Enjoy this unusual, crunchy, and frugal snack!
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