Sometimes you just need a good snack on the go. People with celiac disease don’t always have that many options when running through an airport or on a road trip, like those that eat gluten do. These roasted chickpeas will fix that and are easy to throw in your luggage or car. They’re perfect for those that like a little crunch, and will make you feel like you are eating chips without all the calories, additives, and more often than not, hidden gluten.
The great thing about these chickpeas is that they can be flavored in a variety of ways, so can be made again and again, and you won’t get bored of them. Below I’ve provided a recipe for both salty and savory, and you can feel free to experiment with other spices like taco seasoning, or sugar and cinnamon for a sweet treat!
- 1 large can chickpeas
- Olive oil (I use EVOO)
- Seasoning salt
- Curry spice (I used yellow)
- Pre-heat oven to 425 degrees (they will not get crunchy if you cook at a lower temperature)
- Drain and rinse the chickpeas in cold running water
- Pat dry (make sure you remove all excess moisture)
- Place on a cookie sheet covered in a layer of tin foil
- Lightly drizzle with olive oil
- Sprinkle with seasoning – I put seasoning salt on half, and curry spice on the other half on the same pan
- Bake for 20 minutes, shake, and then bake for another 15 minutes
- Remove from oven, let cool
- Store in an airtight container