Are you looking for a healthy snack? Roasted chickpeas are super easy and full of fiber and protein. While I am going to share with you a recipe I changed just a little from Clean Eating Magazine, you can mix any of your favorite spices together with some olive oil and create a delicious roasted chickpea recipe of your own.

When roasting chickpeas there seem to be two ways to roasting them. You either mix the spices and olive oil with the chickpeas before you roast them or you do it after you roast them. I tend to be a fan of mixing before hand but I have tried both and they both work. I have included two pictures as one is a little more roasted than the other. I prefer the more roasted version but both are very good.

Roasted Chickpeas

• 2 cans of chickpeas, rinsed and drained
• 1 1/2 T. lemon juice
• 1 T. olive oil
• 1 1/2 t. ground cumin
• 1/2 t. ground coriander
• 1/2 t. cinnamon
• 1/4 t. seas salt and pepper
• Pinch of cayenne pepper, to taste

Directions:

Preheat oven to 450 degrees. Combine and mix all the ingredients EXCEPT the chickpeas. Stir until blended and then add the chickpeas and mix until the chickpeas are fully coated. Spread the chickpeas onto a baking sheet. Put in oven and roast for about 25 minutes – be sure to toss chickpeas around about half-way through. When the chickpeas are dark brown, remove from oven and let cool. Enjoy!