Superbowl Sunday is coming up here in the USA and we’re planning on hosting a raucous party in our 700 sq ft apartment. The most important part of a superbowl party is beer and food, but it’s easy to go overboard and eat a lot of unhealthy stuff. To counter this, last week we presented you with a no-mayo spinach artichoke dip that will blow your mind. Today, we bring you a healthy, tasty, zesty snack that’s incredibly easy to make.
These chickpeas are lightly seasoned with a blend of spices that will give it a slightly tex-mex-esque flavor. Then, they’re roasted for 30 – 45 minutes at high heat until they get nice and crispy. The result is a tasty little snack that’s great to munch on, is just as flavorful as a bag of potato chips, and much, much healthier.
Making the Snack
What You’ll Need
Two cans of chickpeas, rinsed, with excess skins peeled off
1 tbsp olive oil
For the spice blend
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp coriander
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp chile powder
1/2 tsp garlic powder
After rinsing the chickpeas, let then rest on paper towel, dabbing off excess water, and let air dry for about 15 minutes. While resting, preheat the oven to 450 degrees.
Mix the spices together in a small bowl. Then, place the chickpeas in a mixing bowl, drizzle on the olive oil, and throw in the spices. Mix together until the spices are evenly distributed.
Lay the chickpeas down into a baking dish in one layer. Place the baking dish in the oven. Roast the chickpeas for 20 minutes. Then, using a spoon, turn the chickpeas over. Cook for another 20 or so minutes, until the chickpeas are very dry but not burnt.
Remove the chickpeas from the baking dish after they’ve completed cooking, and hand out to your friends to enjoy!
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| The finished fajita roasted chickpeas |
The Result
These little snack bites are crispy, crunchy, very flavorful, and super healthy. They are incredibly easy to make, and will be a party favorite. Serve them up this Superbowl Sunday and delight your guests!
