INGREDIENTS
3 15 oz cans organic low sodium garbanzo beans (1 can per flavor)
1-2 tbsp olive oil
Sweet
1 tbsp maple syrup
½ tsp cinnamon
Ranch
1 tsp garlic powder
1 tsp onion powder
½ tsp dried dill
½ tsp dried parsley
½ tsp salt
Spicy
½ tsp chili powder
½ tsp ground cumin
½ tsp paprika
½ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp salt
DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Using a strainer drain and rinse the chickpeas underwater.
3. Lay on a kitchen towel and patch dry, discarding any of the skins that may fall off. Let the chickpeas air dry until completely dry.
4. Line a rimmed baking sheet with a silicone baking mat or parchment paper. If using parchment paper lightly spray the sheet with cooking oil (like avocado oil).
5. Spread the chickpeas out evenly over the baking sheet.
6. Cook for 20-30 minutes stirring every 10 minutes until golden brown.
7. While the chickpeas are roasting make the spice mixes by combining all of the ingredients in a small bowl and setting aside.
8. While still hot, separate the chickpeas evenly into 3 bowls.
9. To the bowls for the ranch and spicy flavors add in ½-1 tablespoon of olive oil and toss to coat the chickpeas.
10. Then add in the spice mixture to their respective bowls and toss again to coat.
11. For the sweet chickpeas pour the maple syrup and cinnamon mixture over the chickpeas and toss to coat and bake for another 5-10 minutes.
12. Serve immediately.
credit: hearthealthygreek.com