I don’t know about you, but I have the hardest time trying to stay healthy around the holidays. I have almost no self control around cookies, cake, pie or chocolate. I went out to pick up lunch at work last week and got sucked into a bakery on my walk back. I came back into work with a cookie, just in time for brownies to be delivered from a client. I didn’t eat both, but still. It’s too much!
I mentioned this in my Classic Hummus post: when I’m prepared, I make healthier choices. So here I am, making roasted chickpeas to combat the brownies that will stare me in the face tomorrow and entice me to eat them.
- One can chickpeas
- 1 tsp olive oil or vegetable oil
- 1 tsp garlic powder
- Salt & Pepper
- Colander or sieve
- Baking sheet
- Tin foil
- Preheat the oven or toaster oven to 350 degrees
- Wash the chickpeas to remove the slime
- Spread on a tin foil lined baking sheet
- Coat the chickpeas with the olive oil, garlic powder, salt and pepper
- Mix with your hands to coat evenly
- Bake in the oven for 30-40 minutes, mixing at the 15 minute mark
- When they are done, they should have a golden shell. Be sure to watch at the 30 minute mark – you don’t want to burn them!