Roasted Chickpeas (GF)

Recipe makes 8-9 1/2 cup servings

Prep time - (including drying time) 2-3 hrs

Bake time - 20mins

WW Blue plan - 0SP, Purple plan 1SP, Green plan 6SP

My Fitness Pal - Cal: 145, Carbs: 23.7g, Fat 1.7g, Protein: 8.1g

**WW points and Calories/Macros vary depending on the brands of ingredients you use.  It is suggested that if you follow a diet plan that you enter your ingredients into your tracker for accuracy. 

Ingredients:

1 796ml can of chickpeas

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp chili powder

cooking spray

1. Drain and rinse the chickpeas. Lay out a tea towel and then a few sheets of papertowel. Pour the chickpeas evenly onto the paper towel and the cover with more paper towel. Pat them lightly to absorb some of the excess water. Let dry for a couple of hours. 

2. Occasionally using the top layer of paper towel rub the chickpeas back and forth to loosen the peels. I don't worry about getting every single one. Pick out the peels and discard. 

3. After the chickpeas have dried out for 2-3 hours and most of the peels are off place them in a mixing bowl. 

4. Preheat oven at 400, on Convection Roast setting if you have it.

5. Spray lightly with cooking spray and sprinkle on half of the salt, garlic and chili powder. Toss. Spray a bit more cooking spray and sprinkle on the rest of seasonings. 

6. I like to use a perforated pizza pan because I find they cook more evenly and are crunchier. I also find if you have a Convection setting on your oven using this makes them crispier as well. (Use an air fryer if you have one).

7. Spray the pizza pan, or cookie sheet with cooking spray, lay the chickpeas on evenly. Bake for 15-20mins, giving them a shake in between. Turn oven off and leave them in the oven to absorb the rest of the heat in the oven. I find mine always turn out crunchy and cooked through. There is always the a few that are a bit over done but I don't mind that either!

**Try this with different seasoning! I am making a batch now that I have let marinade all day in 1/2 cup of white vinegar and 1/2 cups of water. I am sprinkling just a bit of salt and pepper on these. And stay tuned for dill pickle version as well. Just waiting for the last couple of pickles to make their way into my belly and I will use the pickle juice!