Roasted Chickpeas

Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a container with a tight fitting lid. In addition to a great snack or salad topping these roasted chickpeas make a wonderful gluten free garnish for soup, vegetables or casseroles.

Roasted Chickpeas

Ingredients:

• 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed and spread on paper towels to dry as much as possible
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Italian parsley (optional)
• 1/2 teaspoon sea salt

Directions:

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Place the chickpeas in a large bowl and toss with oil, cumin, chili powder and cayenne pepper. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
3. Toss with the parsley and salt.
4. Cool completely.

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This recipe was shared at  AFW.   http://www.thetastyalternative.com/2014/01/allergy-free-wednesday-week-102-january.html