Eat some chickpeas.

I first saw roasted chickpeas on the Food Network show with Claire Robinson, and she was just gushing about how great they were and how addictive they were and how all your friends would love you if you served them at a party. Unlike most dishes on the FN, which are either super difficult or expensive to make, or don’t fit with my eating ethics, this seemed easy, cheap and “whole.”

I’m going to spare you a real recipe, since I am sleepy and this is really no work at all. I only used one can of chickpeas, but double the recipe if you use two.

Mix 1/2 Tbs to 1 Tbs of olive oil with drained chickpeas. Mix with spice of your choice. I used seasoning salt and cayenne and mine were pretty hot. You want to coat the chickpeas, but not drown them. Spread them out on a pan and cook at 400* for about 30 minutes, or until they are crunchy.

Take them out and eat!

This recipes makes two servings, shown here. Each serving has about 160 calories.

I know this is going to sound insane, but they reminded me of french fries. I think because they were salty, soft on the inside but crunch on the outside. Also, I burned some of mine because I’d never use the oven before. So, keep an eye out for uneven cooking, especially if you aren’t making a ton at one time.

The ones I made were soft the next day because I left them in a tupperware container on the counter. After leaving them in the refrigerator for a day, they were crispy again, but I still think they are probably best consumed right away.

You could use any combination of spices to make this, but I just like spicy things so that’s why I picked mine.