9 Vegetarian Late Night Snacks

6- Roasted Chickpeas

Makes about 1¹⁄₂ cups

This crunchy high-protein snack is a nice change from nuts and chips. I sometimes toss a few in my salad, too. For a spicy version, sprinkle crushed red pepper or ground cayenne on the chickpeas.

• 1¹⁄₂ cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed.
• 2 tablespoons olive oil.
• Salt.

Preparation

• Preheat the oven to 375°F.
• In a small bowl, combine the chickpeas and oil.
• Toss to coat. Spread the chickpeas in a 9 x 13-inch baking pan and sprinkle with salt to taste.
• Roast until the chickpeas are crisp and browned, about 30 minutes.
• Cool completely before serving.
• These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.

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