Do you ever find yourself starving for a snack about 3 PM and want some salty chips?
Story of my life.
I come home from school everyday look at my panty and think:
Those chips look delicious. They would be great with some queso and–
NO SARA ANN! Don’t eat it! You are better than that!
Just this once…
NO STOP!
(I seem to have a double-personality in my mind) 
Thankfully, last time I was poking around my pantry, I found a can of chickpeas and decided to make some roasted chickpeas instead of indulging myself in greasy potato chips!
These things are awesome. They are chock full of protein and fiber to fill you up and are satisfying enough to curb your afternoon cravings.
They are little nuggets of joy.
You can really add whatever you want to them but I added a bit of cayenne pepper because I always like a little kick of spice. Plus studies show that spicy foods boost your metabolism and increase fat burning!
Roasted Chickpeas
Makes 4 servings
1 can (16 oz) of chickpeas, drained and rinsed
1 tablespoon olive oil
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cumin
sea salt and cracked black pepper to taste
1. Preheat oven to 375 degrees.
2. Toss all of the ingredients together and transfer to a baking sheet in a single layer.
3. Bake for 20-25 minutes, shaking the pan to turn the chickpeas over about halfway through.
♥This recipe is gluten-free
