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| Chick Peas going into the oven |
I first saw this recipe in some health magazine over Christmas. I'd always wanted to try roasted chick peas. Seemed like a delicious snack with some crunch. And I do love some protein. I made it a few times for family and friends to rave reviews. I made a few tweaks to the spices and I think I have a new snack staple. I recently took it to watch a hockey game at my friends' casa. The obvious next step was to put it on a salad and bring it to their Super Bowl gathering. Well, I did. And check and mate. There is usually plenty of sweets, chips, and dips at parties and I often show up with hummus and carrots. This was a much more fun way to bring a veggie side. (I hope the friends enjoy the leftovers I accidentally left in their fridge.) And #smurffail because I forgot to take a pic of the final product. But I think you all know what an assembled salad looks like. Also, the chickpeas are delish on their own. Also, it's pretty easy to half the recipe.
Spicy Chick Peas
2 15-oz cans of rinsed and drained chick peas*
2 T canola oil
1 1/2 T sugar
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
Mix all of the things. Bake in a single layer on a cookie sheet at 425 for 20-25 minutes.
*I found dried soaked and cooked chick peas work well also, they aren't as mushy and get crunchier much easier. But canned is faster. To each their own.
Salad Additions:
1/2 C reduced fat crumbled feta
1/2 English cucumber diced
3 roma tomatoes with seeds removed and diced
Plenty of mixed greens. 3-4 cups.
Dressing:
Juice of 1 lemon, 1 T olive oil. Salt and pepper.
Mix everything together. Enjoy!
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