I was watching TV and I was hungry. I wanted something popcorn-esque, but I wanted protein.
Enter the chickpeas (ie garbanzo beans…a fairly recent realization). But how to make them crunchy?
Roast those bitches.
A super easy snack to whip up with stuff you probably already have in your kitchen. If you have extra, these would also be great in a salad or served as a side dish! A great source of protein and fiber, low fat, and not ridiculously high in calories! I maaaaay have eaten the whole plate…
Curry Dijon Roasted Chickpeas
Serving Size: ~1 Cup
Fat: 4.55 g
Carbs: 37 g
Fiber: 9.9 g
Protein: 13.3 g
1 can low sodium garbanzo beans
1 tbs dijon mustard
1 tsp olive oil
2 tsp smoked paprika
2-3 tsp curry powder
1 tsp garlic powder
1 tsp onion powder
Preheat the oven to 400 degrees Farenheit. In a bowl, mix all the ingredients together, coating the beans. I recommend trying a couple at this time; I preferred a lighter, subtler flavor, so season the beans to taste.
Spray a roasting pan with cooking spray and cook the beans for 30-35 minutes. This will get them nice and crunchy!
Lightly salt the beans if you wish, and top with a dash more of smoked paprika. Delicious!