Roasted chickpeas

One of the many snacks my nutritionist asked me to try (instead of my Gardetto's or chocolate) was chickpeas. Since I'm allergic to nuts, it's difficult to find a healthy and crunchy snack, so I started looking around for recipes that would make chickpeas or similar foods crispy. I'd never had chickpeas before, so I had no idea I could roast them! I've tried and adapted this recipe numerous times, and here's my favorite version so far.

Ingredients:

• 1 can (15.5oz) garbanzo beans, rinsed and drained
• 2 tablespoons of olive oil
• ½ teaspoon of salt
• 1 ½ teaspoons of minced garlic
• ¾ cup grated cheese (use your favorite)

Directions:

1. Set the oven to 400°
2. Drain the chickpeas and lay them flat on a piece of paper towel. Let dry for 20-30 minutes
3. Combine the olive oil, salt, garlic, and cheese
4. Once the chickpeas have mostly dried off, use another piece of paper towel and lightly pat the chickpeas to remove any left over water.
5. You'll notice that some of the chickpeas have skins. If they've dried enough, you may be able to rub them off in step 3.
6. If you're picky like me, go ahead and take 10 minutes to take the skin off each one. I've found the most efficient way of doing this is to hold a single one at a time and simply squeeze the chickpea out of the skin. Be careful not to squish it.
7. Put all the chickpeas in the bowl of the olive oil mixture and use a spoon to completely cover all chickpeas evenly. Be careful not to destroy them.
8. Cover a baking sheet pan (keeps the mess to a minimum) and place the chickpeas on the baking sheet in a single layer.
9. Bake for 20 minutes then remove from the oven to mix them up a bit to keep from burning.
10. Bake for another 20-25 minutes or until golden brown.
11. Remove from the oven and let sit for 20 minutes.
12. Place in airtight container and enjoy for up to a week.

A few notes:

• I've tried this recipe with various cheeses, including Parmesan, Swiss, Cheddar, and Mexican blend. All have turned out great.
• With ¾ cup of cheese, a few of the chickpeas will burn. I love a lot of cheese, so I'm willing to sacrifice a few chickpeas for it, but you may want to decrease the amount if you want all of them just lightly roasted.
• I keep my recipe pretty simple, with no spices, but feel free to add them to your taste

Enjoy!