ROASTED CHICKPEAS, THREE WAYS

If you are looking for a crunchy snack to replace chips or corn nuts, this is it! These roasted chickpeas are very nutritious compared to packaged snacks and my kids love them. — Julie Cove. 4 cups (1 L) soaked dried organic chickpeas, cooked, drained, and cooled

1. Preheat the oven to 325°F (160°C). Spread out the chickpeas in a single layer on a baking sheet and roast for about 90 minutes, stirring occasionally, until dry and crunchy.

2. While the chickpeas are drying, mix each of the seasonings below in a separate bowl. Pour 1/3 of the hot, roasted chickpeas into each bowl and toss well. Cool.

3. These will keep in airtight containers at room temperature for up to 3 weeks.

Sweet Cinnamon:

1 tbsp (15 mL) grapeseed oil (or extra-virgin olive oil)

1 1/2 tsp (7 mL) ground cinnamon

8 to 10 drops liquid stevia (or to taste) 1/2 tsp (2.5 mL) Himalayan sea salt

Salty Garlic:

1 tbsp (15 mL) extra-virgin olive oil

2 cloves garlic, grated on rasp

1/2 tsp (2.5 mL) Himalayan sea salt or good-quality fine sea salt

Teriyaki:

1 tbsp (15 mL) extra-virgin olive oil

1/2 tsp (2.5 mL) toasted sesame oil (optional)

2 tbsp (30 ML) grated ginger

2 tsp (10 mL) Bragg Liquid Aminos 6 drops liquid stevia

1/2 tsp (2.5 mL) Himalayan sea salt or good-quality fine sea salt