Chef Bravo Chickpea Snacks credit to Chef Ramses Bravo

Ingredients:

3 cans cooked chickpeas aka garbanzo beans

For Italian seasoned chickpeas:

.5 Cup lemon juice (add more or less for taste preference )

1/8 Cup garlic powder (add more or less for taste preference )

For Mexican seasoned chickpeas:

.5 Cup lime juice (add more or less for taste preference )

1/8 Cup chili powder (add more or less for taste preference )

Steps

1. Preheat oven to 350°F.

2. Drain canned chickpeas (or use pre cooked chickpeas made using Instant Pot)

3. Use a spatula and spread the chickpeas like frosting on a cookie sheet lined w parchment paper or silicone mat and bake at 350° for 30 minutes.

5. Rotate the cookie sheet so they brown equally.

6. Remove and split chickpeas into two bowls.

7. Bowl 1: Mix ½ cup lemon + garlic (powder + minced).

8. Bowl 2: Mix ½ cup lime + chili powder.

9. Let the marinade soak for 15 minutes in each bowl. Stir every five minutes to ensure all chickpeas are marinated. Use the same bowl for marinating as for staging for the dehydrator if you decide you’d like more crunchy chickpea snacks (see below) .

10. Lower the oven to 250°F. Put the garbanzos back in the oven for 25 minutes.

1. Remove and let cool. Now they’re ready to eat

Result: A chewy, portable, inexpensive, yet filling, junk-food-like snack with no salt or oil. If you’d like the chickpeas less chewy and more crunchy, use an air fryer on dehydrate for approximately 2 hours (times may vary).

Tip: Use the Instant Pot to cook chickpeas for 45 minute for fresh inexpensive salt-free chickpeas (follow Instant Pot instructions). Chef Ramses Bravo has multiple good cook books and online training.