Vegnesday: Crispy Roasted Chickpeas

This is my go-to snack – chickpeas, spiced with salt, garlic powder, chili powder, and oregano and roasted until just crispy on the outside and soft on the inside.  Super easy, relatively quick, and a great source of protein!  Snack on them just like popcorn.

Snack 2

Sorry about not posting any baking this past weekend – the husband and I were traveling to Taiwan for the July 4th weekend and eating all the food.  There are a couple of things we tried that I may try my hand at in upcoming weeks…


  • 1 can of chickpeas (I used Goya, they tend to be bigger than others)
  • 1 teaspoon olive oil
  • A generous dash of:
    • Salt
    • Garlic powder
    • Chili powder
    • Oregano


  • Cover a baking sheet with aluminum foil and put it in the oven, then preheat to 425F.  Meanwhile, drain and rinse the can of chickpeas.

Snack 1

  • In a bowl, mix the chickpeas with the salt and spices until well coated.
  • Bake for 10 minutes, then stir, rotate the pan, and bake for another 10 minutes.  Stir and put back in for a last 5 minutes.
  • Transfer into a serving dish and snack immediately.

Snack 4

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