Crunchy Cumin and Chili Chickpeas
These make for a great, high protein snack that satisfy your need to crunch.
4 cups garbanzo beans, canned, rinsed
2 teaspoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground Chili powder
1/2 teaspoon cayenne pepper
1. Pre-heat the oven to 400°F and arrange a rack in the middle.
2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated.
3. Spread the chickpeas in an even layer onto a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
4. Package in individual portion sizes in paper bags to keep crunchy.
For more great tips and recipes from Chef Mareya, The Fit Foodie, visit www.eatcleaner.com or text EATCLEANER to 22828 to Join The Cleaner Plate Club!
Be sure to FOLLOW us on social media & SUBSCRIBE to our YouTube channel!