Selena Robins, Author

I love salty snacks and one of my weaknesses is potato chips. When Shakira sings, “Hips don’t lie,” she’s talking about those of us whose penchant for potato chips makes our hips tell the truth. So I stay away from the chippy hip-extending carbs and instead look for ways to satisfy my salty cravings with healthy snacks.

Chickpeas are chock full of healthy protein, low in carbs and fit right into any healthy diet plan. Plus, they make a delicious addition to an appetizer buffet.

Ingredients:

2 TBSP extra-virgin olive oil

1/2 tsp. chili powder

2 tsp. roasted garlic (or 1 tsp garlic powder)

1 tsp. sea salt

1/2 tsp. crushed red pepper

1 can chickpeas (drained and washed)

Directions:

Preheat an oven to 350 degrees F

In a bowl add: oil, garlic, chili powder, red pepper, salt and whisk everything well together.

Add the chickpeas and toss to coat.

Spray a baking sheet with non-stick spray or use parchment paper.

Spread the chickpeas into a single layer on a baking sheet.

Roast for 25 minutes, then turn the chickpeas and continue roasting for 20 minutes, until nicely browned and slightly crispy.

Alternative: If you like a little sweet with your salt and spice, drizzle some honey over the chickpeas while they are hot.

They taste great tossed in a salad as well.

This recipe is from the COOK LIKE A WRITER Cookbook by The Book Posse.

Available for FREE download at: Kobo, Barnes & Noble, Smashwords in all e-versions.

Moira Keith is also sharing a recipe, please click here to visit her blog as she shares her recipe for Refreshing Salad Stuffed Shells