Roasted Chick Peas
I'm really losing the snacking battle. There are tasty treats everywhere I turn at work, and I can't say no to delicious food.
This week I've decided to arm myself with some good snacks: grapes, crudités, and this old favorite: roasted chickpeas - they were all the rage just before kale chips came and went out of style. Who cares about style? These are crispy and delicious!
Planning!
No planning required! Mostly, I prioritized this during today's prep, because it would take the longest of anything else I was making. I started preheating the oven the moment I got home from the grocery store, and portioned these after everything else was in the fridge and I had already wiped down the countertop. They are gloriously hands off, but they do spend some time in the oven.
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand...
- salt
- olive oil
- smoked paprika
- garlic powder
Groceries I had to buy...
- chickpeas ($2.19)
Total monies spent for the entire recipe: $2.19
Total monies spent for each of these 6 snacks....
$.37 per meal
Cooking!
While it took more time than anything else today, this is the simplest no-recipe required snack of all time. Drain the chickpeas, and let them air dry as long as you can stand it. Toss with olive oil and salt (I went with 3tbsp of olive oil for the large can of chickpeas, plus a tsp of salt). Pop into a 400F oven for 30 minutes, then toss with spices (today I wanted smoked paprika and garlic powder). I opted to portion first, then add the spices and shake in the individual containers. Done!
Cross your fingers I eat these instead of the peanut butter pretzel nuggets, not "in addition to." Unless I need those nuggets. Cause I kinda do.
