Oven Roasted Chickpeas

It seems like a lot of bloggers recently (the past year or two, anyway, if that really counts as recent) have written about oven-roasted chickpeas. They're a good, high protein snack, moderately cheap to make (especially if you're not buying a can of them--or if you get said can on sale), and you can flavor them a lot of different ways for different tastes. They store well for hikes or trips to the zoo, they're easy to eat with fingers (making them good for kids, or for road-trips), and they're (depending on what you put on them) mostly or very "whole" as in non-processed.

The first time I read about these was about two years ago. The first time I tried them: about 18 months ago. The first time I tried freshly made ones, with Annie, last spring. I thought she'd blogged about it -- but then I couldn't find it on her site.

The recipe below is for a savory (and very garlicky -- now there's a surprise) roasted chickpea. I started with dried chickpeas that I soaked for about 24 hours before cooking in lightly salted water. They cooked up very quickly though, about an hour and then roasted for about 40 minutes at 375 degrees--the same temperature I needed for baking brown rice. Convenient!

The chickpeas came out crispy on the outside, some a little soft on the inside, and because I live in a fairly dry environment, they didn't go soft again too quickly -- a complaint I saw others making on other blog posts.

Garlicky Oven-Roasted Chickpeas
12 ounces cooked chickpeas
1 tablespoon (or a little less) olive oil
1/4-1/2 teaspoon garlic powder (to taste)
1/4-1/2 teaspoon onion powder (to taste)
Pinch salt

Preheat oven to 375 degrees. Mix all ingredients together in a bowl and then spread on a foil- or parchment-lined cookie sheet. Bake  about 40 minutes, stirring 2-3 times during the cooking process to avoid scorching.