Hands down, this is one of my fave snacks. Not only are they great to add to things like salads, all on their own they provide a nice boost of energy because of their high protein content. And they taste amaze!
Makes about 2 cups
1 (15-ounce) can chickpeas (garbanzo beans)
2 tablespoons extra virgin olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon fresh or dried parsley
Salt and pepper, to taste
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Drain and rinse the chickpeas. Spread them out on the baking sheet. Using a paper towel, pat the chickpeas dry and roll around until mostly dry. It’s ok if the skin comes off.
Drizzle with olive oil and sprinkle with onion powder, garlic powder, and parsley. Season with salt and pepper, and stir until evenly coated.
Bake for 25 to 30 minutes, stirring halfway through. Remove from oven and let cool for a few minutes before eating.
Serve right away and snack on! Store in the fridge in an airtight container or ziplock bag. They will lose their crunch and become soft but will still be amazingly delicious and snackable.
Note: The longer you bake the chickpeas, the crispier they become. Don’t leave them in longer than 30 minutes unless you want them on the harder side.
- Let your child pat the chickpeas dry and roll them around on the baking sheet.
- When you’re finished adding the seasonings, have your child roll them around with a spoon or fork so they are evenly coated in the spices. There’s no right or wrong way to do this.