Roasted Chickpeas

On the benefits of roasted chickpeas... 

1. They've got a perfect crunch to them, which satisfies my cravings for tortilla chips, pretzels and popcorn. 

2. They're loaded with protein. One cup of chickpeas has about 27 grams of protein in it and half of your daily fiber requirements. 

3. They're so, so cheap. For two dollars, you've got a tasty, nutritious appetizer for your next dinner party. 

4. They're incredibly easy to make. Drain and rinse chickpeas. Spin them quickly in a salad spinner to remove exces moisture. Transfer to a baking sheet. Drizzle with olive oil. Top generously with Spanish paprika and salt. Stir. Bake. Stir. Bake. Eat. 

5. They'll make almost any salad a bit tastier. Think of them as healthier, tastier croutons. 

6. They'll take on pretty much any flavor you sprinkle over them. My favorite is Spanish paprika.

7. They'll give you an excuse to use your salad spinner for something other than salad. 

8. You'll almost always have the ingredients on hand. 

9. Every recipe you'll find for them is different. Some call for a 300 degree oven, and others require 450. Some roast for 20 minutes, and others roast for over an hour. My favorite settings are below. 

10. They're so, so tasty. 

Roasted Chickpeas

Ingredients

2 14-ounce cans chickpeas, drained and rinsed

2 tablespoons olive oil

1 tablespoon Spanish paprika

Salt to taste 

Preheat the oven to 425 degrees. 

Transfer chickpeas to a salad spinner, and spin several times until dry. Remove any loose skins from the chickpeas. 

Place chickpeas on a baking sheet. Top with olive oil, paprika and a bit of salt. Mix well (I use my hands) until the chickpeas are evenly coated. Spread into an even, single layer. 

Roast at 425 degrees for 35 to 50 minutes, stirring every ten minutes, until chickpeas are browned and crunchy. Serve immediately, or allow to cool on the baking sheet and eat later (they'll loose a little crunch, but they'll still be tasty).