Roasted Chickpeas

I loooove crunchy things. I also love beans. But from a convenience standpoint, they aren’t the easiest to eat on the go unless you’ve got them in a Tupperware and have a spoon. And I’m on the go more often than not!

Enter roasted chickpeas. These little crunchy guys make a quick and easy snack that has a nice balance of complex carbs and protein (almost exactly 3:1 which is the macro ratio for post-workout fueling).

And they are the kind of thing you can munch on at the gym or crag which is so dope!

Last but not least they also add a fabulous crunch to salads (or any other dishes that can benefit from an extra crunch) and the flavor combinations are endless!

The Stuff

  • 1 can chickpeas
  • 1 tsp oil
  • Spices (I used ¼ tsp garlic powder and paprika and ½ tsp of salt and thyme)
  • For a cinnamon sugar version use ½ tsp of cinnamon, 2 tbsp of sugar, and 1.5 tbsp of margarine (instead of oil)
  • I also did some plain ones and coated them in melted chocolate!
  • Next I want to try coating some in cheese powder!

The Steps

  1. Preheat oven to 375 degrees.
  2. Rinse 1 can of chickpeas.
  3. Toss in oil or melted margarine and spices of your choosing.
  4. Bake for at least 30 minutes shaking the pan occasionally until they are crunchy.
  5. Remove from heat and cool.
  6. Store in an airtight container and enjoy!

Did you make it? I’d love to see how it turned out! Tag @bitebetanutrition on instagram.

Published by Chiara

I’m a rock climber and Registered Dietitian Nutritionist teaching fellow climbers to become the strongest and happiest versions of themselves by incorporating evidence-based fueling strategies and making peace with food.

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