Roasted Chickpeas... Thank you PoetKelly!!!

 Thank you so much for the recipe.  I just made these for the first time tonight and seasoned them with curry, garlic powder, and salt.  They are sooooo good.  I love it that I found a snack that is low in fat and high in protein.  Thank you again!!!

Aren't they yummy?  They are currently my favorite snack.

I've never had chickpeas in any form other than hummus, so I'm excited to give these a try.  My hubby & I were talking about making some the other day after I told him about Kelly's recipe.  A few questions...

Do they get crispy the whole way through?  Crunchy outside/mushy inside is a texture combination I can't do right now.  

I was looking on my food tracker at the nutrition info, and I see 7g of protein in a 1/2 cup serving, but also 20g of carbs.  I don't really know what chickpeas are, so my question is multifold here...are these a vegetable? fruit? bean? starch? complex carbs? simple carbs?  I'm not a no carb nut or anything, but I do try to keep a good balance of 40% of my calories from protein, 30% from complex carbs, and 30% from fat.  It seems to serve my body very well, and I find that so long as I aim to keep my protein count in most food items higher than the carb count, it comes out perfectly balanced at the end of the day.  Obviously, the fruit I have before weight lifting and swimming and the protein bar I have afterwards break the protein vs carb rule, but I also know I need those additional carbs before and after a workout.  Anyhow, where do you think these would fall?  Would they be a good choice to take the place occassionally of one of those higher carb snacks/meals?  

Gina :~)

They are a bean, and a complex carb.

They get crispy all the way through if you cook them long enough.  The recipe I had said to cook them for 35-40 minutes but they were still soft in the middle that way.  At least in my oven, it takes about 50 minutes to get cruncy all the way through. 

 They are.  I am going to give the sweet version a try next time.  Thanks again for the recipe. 

I've done them sweet a couple times with cinnamon and splenda.  They are good that way, but I prefer salty.

 Can I get that recipe?

Buy a can of chickpeas (garbanzo beans).  Drain and rinse.

Put a towel on a baking sheet, spread the beans on the towel and pat dry.  Remove the towel, drizzle with olive oil (or just spray with cooking spray), stir, and spread out in a single layer.

Bake for about 50 minutes at 400 degrees.  Yeah, they take a while.  Stir three or four times during baking.

Take out of the oven, season however you like, stir, and eat.  Yummy!

I like them with salt and some creole seasoning.  It's kind of spicy.  I've also done them with parmesan and garlic powder, and with cinnamon and splenda.  I like them best right out of the oven.  They don't taste as good to me if I save some for another day.

 Sure.  Take one can of chickpeas (or garbanzo beans, they are the same thing).  Drain and rinse.  Remove any loose skins.  I layed them out on some paper towels and took another paper towel and blotted them dry, gently so you don't squish them.  Coat them lightly with cooking spray.  Put them in a single layer on a baking dish.  Bake for 40-45 minutes at 400 till they are golden brown and crunchy.  I shook them every 10 minute so they wouldn't burn.  Season them with anything you like.  I used curry, garlic powder, and salt.  The sweet version is cinnamon and splenda.  I think I'll give those a try next time.  It is a low-fat, high protein snack.  I took a picture of them:

Looks yummy!