I Need a Snack

I have the mid-afternoon munchies and thought you might have them too, so here is recipe I just tried and loved! This is a great crunchy snack.

Disclaimer: I am NOT a bean lover at ALL. But I know I need my protein during this fast, so I'm giving them another shot. This recipe will help big time!


Roasted Chickpeas
Recipe from The Daniel Fast by Susan Gregory

4 cups canned or cooked chickpeas
1/2 tsp salt
4 Tbsp olive oil

Preheat oven to 375 degrees.

Drain and pat the chickpeas dry with paper towels. Mix the salt and oil together in a large bowl; add the chickpeas, and toss until well-coated.

Spread the chickpeas on heavy-weight baking sheets in a single layer.

Roast for 45 minutes, stirring every 15 minutes, being careful not to burn the chickpeas.

The chickpeas are done when they are golden brown and completely dried with no chewy centers. If they are undone, roast longer, checking every 5 minutes and stirring.

Allow to cool and then store in an airtight container.