Baked chick peas are fast becoming one of my family’s favorite snacks. Surprisingly, even the kids love them! They are the perfect snack when you are craving something a little salty or crunchy but don’t want to reach for a bag of chips. Plus they have the added bonus of being super healthy for you! Chick peas are a great source of protein (6 grams in 1/2 cup), and provide a healthy boost of fiber, manganese, folate, copper, phosphorus, iron, and zinc.
When baked, these unassuming little legumes get super crispy and savory, making them the perfect snack for movie night, as a quick appetizer for a party, or for an after school snack for the kids. I’ve been making a batch of these almost every other day for a few weeks now and we are always finding a new way to use them. Leftovers do lose their crispiness, but make an excellent addition to salads or as “crouton” on soup. I’ve even thrown a handful in a pita pocket with lots of veggies and some avocado for a healthy quick lunch.
My family’s favorite flavor combination at the moment is fresh thyme, rosemary, and garlic, but you could dress these up any way you like. I’ve seen a cumin, garlic, and chili powder combo that sounds delicious (might be a nice addition to taco night!) Any way you serve them, you’ll be making these again and again. Enjoy!
- 1 can organic chick peas (also called garbonzo beans)
- olive oil
- salt and pepper
- ½ tsp thyme
- ½ tsp garlic powder
- ½ tsp rosemary
- rinse chick peas thoroughly and pat dry. (you want them as dry as you can get them)
- drizzle liberally with olive oil until well coated
- toss with salt and pepper, herbs of your choice, and garlic powder
- place on cookie sheet and bake for 15 minutes (stirring occasionally), or until crispy and browned.
- serve hot, enjoy!