The recipe for "Roasted
Chickpeas" (page 5) conjured up gustatory visions of those crunchy wasabi
peas found in bulk sections of some grocery stores or in cans in the Asian food
section. Crunchy and salty, even spicy
if so desired, definitely one of those addictive foods. But leaving out the oil
in this recipe transforms the texture considerably, so I realized that I was
not going to end up with this kind of snack after all. No matter, these are
still fun munchies, either eating warm out of the oven, cooled to room
temperature, or tossing into a salad. If you have cooked chickpeas on hand, these
are super easy to make - drain and rinse, spread in a pan, top with seasoning,
and bake until browned (in this case, they won't be "crisped"). The
small amount of moisture left on the beans after rinsing them will help the
seasonings adhere to them. Start with salt as a seasoning, but add whatever
else sounds good to you, the possibilities are endless!
Keeping it "McDougall Friendly"
Do not toss the chickpeas in oil. Instead, do not pat dry after
rinsing and draining to allow the spices to stick.
Line your baking pan with parchment paper instead of oiling it.