Roasted Chickpeas

John and I are both munchers.  When we finally relax in the evening and decide to snack, we love that repetitive motion of bowl to mouth, but we don't always make the best decisions about what to snack on. 

I stumbled across this recipe for roasted chickpeas and decided to give it a try with some leftover chickpeas I had on hand from making hummus.  (For those who are confused, remember that chickpeas and garbanzo beans are the same thing.  The two names are used interchangeably, so be aware of that as you seek them out at the grocery store.)

The end result is a crunchy, spicy, good-for-you snack -- a great choice for those evening munchies!

You'll need the following:

1 can chickpeas (or the equivalent amount in slow cooked beans)

cooking spray (Check Pinterest for the DIY version of this, if you haven't already pinned it :)

1/2 heaping Tbs. cajun seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

cayenne powder, to taste

Drain, rinse, and dry chickpeas (the drier you can get them, the faster they'll cook).  Cover a rimmed baking sheet with foil and spread chickpeas in a single layer. 

Spray the top of beans with cooking spray and sprinkle the seasonings over the beans.  Shake pan to evenly distribute seasonings.

Place pan on lowest rack of 350 degree oven.  Check every 15 minutes and shake the pan.  Cook until beans are browned and crispy.  Mine took 45 minutes.

Munch away!  Or store in an airtight container.  I found these are really best the first day.  After that, they get a bit stale.