CRUNCHI was doing some spring cleaning the other day – clearing out the cupboards to see what I had stocked in there.  I came across a few cans of chickpeas, remnants from my short-lived legumes period last fall. 

I purchased a bunch of cans of chickpeas (nee garbanzo beans) when I read about their versatility in adding some pop and texture to all manner of dishes from salads to pasta sauces.  And as a life-long fan of hummus, I figured I could go right to the source.

Anyway, this phase passed quickly, but I still had a few cans, which I pulled out of the cabinets and put aside while I thought of a way of using them.  As it happens, that very evening I sat down by the fire (it has been a wee rainy and chilly the past few days here in NH) with a stack of magazines and I came across a recipe for Crunchy Roasted Chickpeas from Martha Stewart’s fine little digest magazine Everyday Food.

I took this as fate and set out to try the recipe the very next day.  The recipe for Crunchy Roasted Chickpeas was super easy so even I couldn’t mess up.  I followed the recipe pretty much as written, except I chose a olive oil spray to make the covering of the chickpeas easier than tossing with oil and I used only salt for seasoning.

The result?  A great and relatively healthy snack treat!  I was surprised how much I enjoyed munching on these things and will definitely make them again.  Heck, I have several more cans of chickpeas left.  Now if only I could find a good use for my ample collection of hot cocoa packets.

Find the recipe for Crunchy Roasted Chickpeas (and many other “good things”) on Martha Stewart’s website here.