High-protein, high-fiber chickpeas—also known as garbanzos—make for nutritious munching any time of day. These are roasted and seasoned with cumin, coriander and mustard seed for an Indian accent. A shot of cayenne adds heat.
3/4 tsp. cumin seed
3/4 tsp. coriander seed
1/2 tsp. mustard seed
1 can (15 1/2 oz.) chickpeas (garbanzo beans), drained and rinsed
1 tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. celery salt
1/4 tsp. cayenne
1/4 tsp. salt
- Preheat oven to 300 F.
- In small skillet, toast cumin, coriander and mustard seeds over med. heat until beginning to brown and seeds are fragrant, about 1 min. Let stand until cool enough to handle; transfer to spice mill and grind.
- In med. bowl, combine chickpeas, olive oil, garlic and onion powders, celery salt, cayenne and salt; toss well to combine.
- Transfer seasoned chickpeas to baking sheet. Roast in oven 2 hr. until lightly brown and crunchy, tossing occasionally. Serve warm.