The garbonzo bean, the chickpea, the magic foundation of humus! Although not completely compatible with everyone’s digestive tract, I have found the more often I eat these little jewels, the better my gut responds. Legumes have that quality and while I cut them out substantially for a number of months, lentil soups, corn chowder and this recipe have made their way back to my kitchen and I am thankful!
I tried roasted chickpeas a few weeks ago at the Karate Dojo I work at – we were passing them around and they were quite lovely. It’s the simplest recipe ever and this is just the base – add your own spices like curry, chili flakes or garlic. This has kept my snacking hands in order – I measure out a 1/2 cup and that’s all I need. These little guys come with 12 g of protein and over 200 calories per cup, so they are chalk-full of goodness. I wouldn’t suggest tackling a whole tray.
Preheat oven to 350. Place parchment paper on a baking sheet.
Rinse one large can of chickpeas thoroughly and let drain until as dry as possible. To speed up this process, you can hand dry with some paper towel.
Place the peas on the parchment in a single layer.
Add a TBSP of extra virgin olive oil and toss.
Coat with Himalayan salt or your salt of choice. Not too much! Just enough.
Bake until crispy and deep brown.
TIP: let them cool completely before packaging in an air-tight container. If there is a lot of moisture left on the peas when packing up, they will wilt and soften (and who likes a soft pea)!
Enjoy!
~A
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Adina is an ex-corporate HR Manager with a new-found interest in helping other women move their bodies, create a healthy relationship with food and discover the amazing power of their minds to change their lives. As a certified personal training specialist, she continues to learn and educate in the field of physical fitness. She regularly blogs at 
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