I was trying to come up with some new snack options for myself without indulging in the office vending machine, which seems strategically placed to mock me as I pass it each time I need to use the ladies' room. Despite its token granola bars, low salt nut packs and 0 calorie beverages, if I am going to purchase an item from the vending machine, it isn't going to be faux-healthy. It is going to be a calorie-laden treat that makes the indulgence worthwhile.
Anyway... I need to curb this indulgence. While only happening once, maybe twice, in a week, that chocolate bar is just a gateway snack item... ready to coax me into a 'balanced' meal of cashews, potato chips, tuna-snack pack and soda.
Enter: chickpeas. I wasn't in the mood for hummus... so I thought I'd come up with my hummus-inspired version of roasted chickpeas. It's a win.
1 can of chickpeas
Ancho chili powder
Salt + Pepper
Open the can of chickpeas... rinse them thoroughly, then spread them on a baking sheet covered in a tea or paper towel to dry.
Dry them or come back to them later... Heat your oven to 400 F. Toss the chickpeas into a bowl. Drizzle with 2 tablespoons of olive oil and a tiny bit (maybe a 1/2 teaspoon) of sesame oil. If you don't have the sesame oil, it won't make or break the result. I just like that little bit of nuttiness that it adds.
Sprinkle your spices in whatever quantity appeals to you. I used about 1/4 teaspoon of ancho chili powder, 1/2 teaspoon of sesame seeds, 1/4 teaspoon of paprika, 1/4 teaspoon of salt and a few cracks of pepper (I wasn't really measuring, so eyeball what looks right for you!). Mix everything together and coat the chickpeas well.
Spread the seasoned chickpeas on a parchment-lined baking sheet.
Bake for ~30-35 minutes but move them around every 10-15 minutes, so that they don't burn but roast evenly.
Let the chickpeas cool slightly, then devour this healthy little snack. It didn't last very long for me.