As much as I love hummus, after having it as my workday snack (with carrot and celery sticks) for the past week I decided that I wanted to try chickpeas in another state next week. I bought a can (if you’re feeling more ambitious, feel free to start with dried chickpeas). Preheat the oven to 350F. Drain and rinse. Place a tea towel or paper towel on a baking sheet. Dump the chickpeas on top then gently press another towel on top to dry. Remove the towels and toss with a teaspoon of olive oil. Place in the oven and roast until crispy (not smooshy!) and deep golden brown, about 40 minutes, stirring or shaking the pan occasionally. Remove from oven, place in a container with an airtight lid and sprinkle with your seasoning of choice (I went with chipotle seasoning), cover and shake, remove cover to cool. Once cooled these will keep for up to a week in an airtight container.
Chickpeas, also known as garbanzo beans are a great inexpensive vegan-friendly source of protein. They’re also a good source of potassium, magnesium, iron, and calcium. They’re great in salads and stir-fries.