Chickpea Poppers
What to give your kids to snack on that you can feel good about? Chickpeas! Not straight from the can, but toasted in the oven, with just the right amount of salt and possibly some light seasonings. In fact, chickpeas can be an interesting and smart way to wiggle a touch of a new spice onto your kids’ palates. High in fiber, full of protein, low in fat, a little chewy, a little crispy, this is a snack that a mother could love. And forget the kids for a minute -- these make the most killer nibble with cocktails for entertaining or just for you and your other half to nosh.
From The Mom 100 Cookbook by Katie Workman (Workman Publishing; 2012)
Ingredients
| Nonstick cooking spray | 2 tablespoons olive oil | |
| 2 (15-ounce) cans chickpeas, rinsed and drained | 1 1/2 teaspoons kosher or coarse salt, or more to taste |
directions
Total:
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1
Preheat the oven to 375°F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
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2
Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt.
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3
Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature.
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