Baked chickpeas snack

It is much easier to eat well for the main meals, but a healthy snack? Forget about it!  There are very few healthy, unprocessed options out there other than nuts and fruits. But here is one - baked chickpeas or garbanzo beans. My daughter LOVES it (but she also loves kale and leaves in general...)!

I wish I could tell you that canned chickpeas work just as well in this recipe, but they don't. So I would start from scratch, soak the dried beans overnight. Make sure there is at least 4 or 5 inches of water above the chickpeas because they expand big time. (Now walk away and go to bed.)

The next morning, drain and rinse the chickpeas. Put them in a large pot and cover with a few inches of water, boil for 1-1 1/2 hours. If you have a pressure cooker or vacuum cooker, cook according to instructions. When chickpeas are cooked, drain again.

Dry the cooked and drained chickpeas with paper towel. Spread them on a baking tray. Drizzle olive oil on top. Mix well. Bake at 400 degrees F for 30-40 minutes or until crunchy and crisp.


Remove from oven. While they are still hot, mix in salt and desired spices like cayenne, cumin or chilli powder. Let cool and transfer to an air-tight container. They should keep in room temperature for about a week.