Sure, they make a great hummus, and yes, sprinkled over a salad they're pretty rad.... but have you tried slow-roasting them in your oven?!
Chickpeas (or Garbanzos), are a legume. They are naturally high in fibre, protein, iron, zinc, and magnesium, and not unlike oats, their fibre helps to balance blood sugar levels and reduce levels of LDL cholesterol.
MY favourite things about them include; how ridiculously easy they are to make, and how readily my child will eat them! I send them to the daycare in Elodie's lunch box, or she'll eat them while watching TV. They're basically potato chips.... only healthier!
Ensure chickpeas are completely drained of liquid, and then blot-dry with paper towel. The drier the better. I like to roll handfuls of chickpeas between two pieces of paper towel. You do not need to peel the outer skin, but if any naturally comes off, you can remove them & discard
Spread chickpeas over medium-sized lined baking tray (I use baking paper rather than al-foil) and lightly spray with coconut oil spray (I find sprays are more even than liquids and are less likely to make the chickpeas soggy again)
Dust with powdered paprika & himalayan salt
Roast in the oven at 130 degrees for about 1 hour, give or take 10 mins. I love my chickpeas crunchy like peanuts so I like to cook them a little longer at a slightly lower temp. The best way to check they're ready? Taste test!
Remove from oven and allow to cool. Once completely cool, transfer to an airtight container.
And voila! A tasty snack with more nutritional punch than potato chips but less kilojoules than nuts. Plus you can have it roasting away next to other food in the oven, or while you're doing other things.
How to eat them? By the handful of course. You could also sprinkle them in soups or salads in place of croutons, or combine them with dry toasted seeds like pepitas and sunflower seeds for movie night, or chilling by the BBQ with a drink on a Sunday afternoon.