Bacony-Roasted Chickpeas

Chickpeas are delicious. Want to love the chickpea even more? Add bacon! Bacon makes everything better!

Roasting chickpeas make them crispy and crunchy and a perfect protein & fiber packed snack. So much better than a potato chip – there’s no oil and you can season them how you like whether it be sweet or savory. One very important thing to remember when roasting chickpeas is to make sure you pat them completely dry. A wet chickpea does not get crunchy and that can be very disappointing. I drain and rinse them in a colander and shake them off as much as possible. Line a baking sheet with a double layer of paper towels and dump the chickpeas on there. Grab a couple more paper towels and start patting. The bottom layer will soak up a lot of the water but pat until the towels are no longer getting wet. Remove the bottom layer of wet towels – this is akin to pulling a tablecloth off a fully set table only MUCH easier. πŸ™‚ Use dry towels to pat some more and make sure the chickpeas are dry. Then, they’re ready for roasting!

When I saw this recipe on Pinterest, it was like the heavens opened and I heard angels singing. Chickpeas and bacon – a stellar combination like peanut butter and chocolate, lamb and mint jelly, Starsky and Hutch….. πŸ™‚

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Bacony-Roasted Chickpeas

On a rimmed baking sheet, toss 2 (15-ounce) cans of chickpeas, rinsed, drained and patted very dry with 3 slices bacon, coarsely chopped and 2 bay leaves. Season with kosher salt and freshly ground black pepper. Roast at 375 degrees for 60-70 minutes until crispy. Toss with a spoonful of seafood seasoning, such as Old Bay. Crunch away!

Makes about 8 servings
Per serving:
Calories 100; Fat 2.5g (saturated 0g); Cholesterol 5mg; Carbohydrates 13g (Sugar 2g); Fiber 3g; Protein 6g; Sodium 400mg

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