This surprisingly addictive snack is super crunchy when warm, and chewy and nutty when leftover. They make excellent croutons, too—toss them on soup or in salads.
1 540-mL can chickpeas, drained and rinsed
2 tbsp olive oil
1/4 tsp ground coriander
1/4 tsp salt
Preheat oven to 400F. Pat chickpeas dry with paper towel. Toss with oil, coriander and salt on a large baking sheet. Spread out in a single layer.
Roast in centre of oven, gently shaking sheet every 15 min, until golden and crisp, 40 to 45 min. Transfer to a bowl and let cool slightly.
Protein 11g, Carbohydrates 17g, Fat 10g, Fibre 3g, Sodium 948mg.
Originally published in the Today’s Parent October 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.