SPICY CHICKPEA "NUTS"

Now that I have committed to eating healthier in 2025, there are hurdles to overcome. Like, I love to snack! And, many of my favorite go-to snack foods are off limits. 

So when I saw this recipe...which is super healthy, easy, and inexpensive to make...it was a no-brainer. I do not want to be sentenced to a life of rice cakes. 

The solution? Find healthy but tasty snacks. The verdict? These "nuts" are delicious! Great on their own...or try sprinkling a handful on a rather blah salad to introduce just the right amount of spice and crunch. 

Added bonus; they don't require refrigeration, which means they're a great brownbag/travel snack; or perfect for when we go hiking in the Spring!

INGREDIENTS 

1  15-ounce can chickpeas, rinsed

1  tablespoon extra-virgin olive oil

2  teaspoons ground cumin

1  teaspoon ground marjoram

1/4 teaspoon ground allspice

1/4 teaspoon salt

dash of cayenne pepper

PREPARATION

Position rack in upper third of oven; preheat to 450 degrees.

Blot chickpeas dry and toss in a bowl filled with the olive oil and all of the spices and salt.

Spread on a rimmed baking sheet covered with foil. (for easy cleanup)

Bake, stirring once or twice, until browned and crunchy, 25-30 minutes.

Let cool on baking sheet for 15 minutes.

Cover and store at room temperature for up to 2 days.