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Busy schedules can make weekly meal prep tough, so adding a versatile snack that can be combined with multiple dishes and enjoyed on its own is a major win. This simple Crispy Chickpeas recipe from Rachel Gurk’s blog Rachel Cooks is the perfect way to get your crunchy-salty midday fix, plus it pairs well with salads, sprinkled on top of soup, or mixed into Buddha bowls. A rich source of protein, vitamins and fiber, these small but savory garbanzo beans pack a healthy punch. —Jasmine Brown

Crispy Chickpeas
Yields 4 servings

1 can chickpeas
1 tbsp. olive oil
½ tsp. kosher salt
¼ tsp. black pepper
¼ tsp. garlic powder

Preheat oven to 400 degrees Fahrenheit. Rinse chickpeas, then peel and pat dry. Toss with olive oil, salt, pepper and garlic powder. Spread on rimmed baking sheet and bake for 20 to 30 minutes, shaking pan every 10 minutes, until crispy. Let cool and store in an airtight container.

This story first appeared in the September issue of DAYSPA Magazine. To receive the magazine, click here to subscribe.

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