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I’ve seen these on a few other food blogs. Last night I was craving a snack, but I didn’t want to grab the chips (especially when I hadn’t worked out…) So as I was gazing at my cupboard, a can of chickpeas caught my eye, and my brain recoiled back to seeing a recipe for roasted chickpeas, and my fingers were instantly typing away on Google.

And if you like chickpeas, I’m going to tell you, in all caps, YOU WILL LOVE THESE. They’re crunchy. You can make them spicy or sweet. They’re full of flavor–And the best part is that they’re healthy(er) than potato chips!

Here’s what you do–it’s super easy.

1. Preheat the oven to 400 degrees. Rinse and drain a can (or two) of chickpeas. Then pat them dry with a paper towel.

2. Place in a mixing bowl and drizzle a few teaspoons of olive oil–then toss to coat. Then look at your spice rack and decide how you want to spice these up.

- For just your naked chickpea, add a few dashes of salt and pepper and toss the chickpeas around.

- For a sweet crunch, drizzle some maple syrup and cinnamon over them (instead of the olive oil)

- For a spicy kick (which is what I did) add some paprika and cayenne. I also had some extra garlic lying around, so chopped some cloves up and roasted those with the chickpeas.

- Other spices you can try are oregano, pepper, red pepper flakes, thyme, basil–hey whatever works!

3. Roast the chickpeas in the oven for 30 minutes. Check at the 15 minute mark and toss them a bit to make sure all sides of the chickpeas get toasty. Let them sit for a minute so you don’t burn yourself–then devour!

Might I suggest making a huge batch of these…I regret only making one can of these last night. I’m craving some more…

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