P.S. Just double – or triple – this recipe right off the bat. I’m just sayin’! We don’t even know what these tasted like cooled down because they were gone faster than they baked in the oven. This recipe is courtesy of Davida from The Healthy Maven.
1 – 15 oz. can of chickpeas, rinsed and drained
1 TBSP. sriracha sauce
1 tsp. olive oil
juice from 1 lime
1/4 tsp. sea salt
Rinse and dry peas really well. Roll them between 2 paper towels to remove the outer skin. In a bowl, mix the sriracha sauce, olive oil, and lime. Add chickpeas to the bowl and toss. Spread onto a baking sheet lined with parchment paper and then sprinkle with sea salt. Bake for 20-25 minutes at 450 degrees. Let completely cool on the tray. Or just eat them off the tray…whatev. They will store for a few days in an airtight container though! And they would be really good on salads too!
This recipe can be found at: http://www.thehealthymaven.com/?s=sriracha+lime+chickpeas