I’m about to say something I n.e.v.e.r. thought I would say.
It’s actually hurting my soul to type the words right now.
Oh my god. Freaking out. Here goes.
I’m over nuts.
Yes. Over nuts.
Not “I’m nuts” or “I’m going nuts” or “I’m over not having nuts”. Just over nuts. Like I need a new snack.
I knew it was getting towards the end when I started using raw pecans as a vehicle to eat Trader Joes Cocoa Almond spread. [Which actually might say more about my addiction to chocolate spread than distaste for nuts, but whatever].
I think I just need a break. I’m sure I’ll be back. But for now, I need a new snack food.
So I bring you… crunchy chickpeas!
There are a million and one ways to spice these little guys. You name it and a chickpea can take it.
If there’s one thing I love more than sweet + spicy combination, it’s a good alliteration or play on words. So the fact that this snack dish is made with chickpeas, coconut oil, cumin, cinnamon, and cayenne is basically the best thing that’s ever happened to me.
These are great on their own, on top of soup or salad, or for munching with a cocktail!
Three C’s Crunchy Chickpeas
2 15-oz. can chickpeas
2 T. coconut oil
1 ½ t. cumin
½ t. cinnamon
1/8 – ¼ t. cayenne [to taste]
1 t. sea salt
Preheat oven to 400 degrees. Line a baking sheet with tin foil.
Drain and rinse the chickpeas. Use a paper towel or dish towel to dry them as much as possible. This helps them get nice and crispy.
Combine all the ingredients in a bowl, and toss to coat all the chickpeas evenly.
Bake for 25 – 30 minutes, stirring after every 10 minutes.