Crunchy Garam Masala Chickpeas

Do you get a major afternoon snack craving?  I definitely do.  I’m not sure if it’s a Pavlovian reflex or if it’s my body’s clock, but within 30 minutes of the afternoon school bell ringing, I feel like I need a snack.  And, let me tell you, if I don’t have a healthy snack handy, I will go in search of junk food.  Junk food I don’t need.  Junk food none of us really need.  (Well, not on a daily basis, at least.  We all have those days.)  Luckily, a major upside of not really being able to go out for lunch or anything during the work day means I’ll eat healthy if all I bring from home is healthy food.  And will I be glad to bring these.

I’ve only had a snack like this once before, when one of my coworkers had something similar and shared with me.  They were great.  For some reason, though, I didn’t go in search of a recipe.  Good thing this recipe found me.  These couldn’t be easier to make.  And, as the recipe reviewer in Clean Eating said, you really won’t get too tired of them because you can use any spices you’d like.  I think my next batch might be salt only, but I can’t wait to experiment with a little cinnamon, cardamom, and sweeter spices.

Crunchy Garam Masala Chickpeas

from Clean Eating, April/May 2012

Ingredients:

3 c. cooked chickpeas OR 

2 (15-oz.) cans unsalted chickpeas, rinsed and drained

2 TBSP olive oil

1/4 tsp. sea salt

1/2 tsp. garam masala

Directions:

1.  Preheat oven to 400 degrees F.  

2.  In a medium bowl, toss chickpeas with olive oil.  Spread chickpeas evenly over a baking sheet and bake until, stirring occasionally with a spatula, until very crisp, about 45 minutes.

3.  Remove from oven and sprinkle with salt and garam masala.  Serve warm or at room temperature.  Keeps up to one week in an airtight container.