I bought a bag of roasted chickpeas from the store and I LOVED them but I didn’t love the price for such a small bag.  I began researching roasted chickpeas and started trying them out as they all seem to have different methods of tempurature and spices, to stir or not to stir.

Below is what I found that gave me the crunch I was after and shelf life for crispiness that I could live with.  Sometimes a girl just needs a little crunch on her salads and since going gluten free, I really haven’t found anything that fit the crunch criteria.

These are so good, they sometimes don’t make the salad…ooops!  I love to simply just grab a handful and eat them.

Let’s talk abit about the spices….

Sumac is a Mediterranean spice and has a hint of citrus.  Since being introduced to it, I use it in soups, on corn and recently tried it on my popcorn and it soooo good!

Here is a link to the Sumac spice I use – there are a bunch of different varieties but as we are trying to eat more organic, I chose this one.

The smoked paprika gives a nice subtle hint of smokiness, here is the link to the one I use.

Play with the spices, I have used ranch dressing (powdered), salt and pepper with nutritional yeast, salt and pepper with lemon pepper…sky is the limit!  My favorite to date, however, is this recipe.

Bon Appetite!