Curry Dijon Roasted Chickpeas

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

2 servings
Serving Size: ~1 Cup
Calories: 206
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!

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