If you’re looking for a healthy snack that’s high in fiber and low in chemicals/preservatives, try this recipe for Roasted Chickpeas. I absolutely love ’em—especially when a “mindless munchies” attack happens. These are so much better for you than devouring chips or crackers.

To make roasted chickpeas, you will need 1 can of chickpeas (I like Goya), oil, and spices. I used Adobo and red pepper, but you could also try plain salt and pepper, cumin, cayenne, or parmesan cheese.

Drain the chickpeas in a colander and rinse well. Pat dry and put into a mixing bowl. Add 2 TBS of oil, 1 TSP of Adobo seasoning, and 1/8 TSP of red pepper flakes.  Stir until well coated. Transfer to a foil-lined baking sheet. Roast at 400 degrees for approximately 30 minutes. The final product should be crunchy and brown, but not rock-hard.

This should feed 2 people comfortably as a finger food. If you’re serving more, you’ll definitely need to double, or even triple, the ingredients. Roasted chickpeas taste best when fresh, so try to eat as soon as they’re cool. If you do have any leftovers, they make an excellent replacement for croutons in a salad.