Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
Chickpeas are a powerhouse food with their plant-based fiber and protein content. They are also incredibly versatile. They can be eaten cold on salad, warm in a soup or sauce, mushed into a hummus, ground into falafel, or powdered into a flour for bread or pasta. But one of my favorite ways to enjoy them is actually baked. It transforms the texture into a crunchy, healthy snack. I learned of this recipe from the Love and Lemons blog who has one of the top rated recipes for crispy roasted chickpeas.
Below is my foundational recipe for simple sea salt baked crispy chickpeas. However, feel free to add any of your favorite spice combinations to enhance the flavor profile even more.
Ingredients
- 1 can drained chickpeas or 1.5 cups cooked
- 2 tsp olive oil or cooking oil
- 1/4 tsp salt or up to 1/2 tsp if the chickpeas are unsalted
Directions
- Preheat oven to 425 degrees.
- Drain the chickpeas and spread on a paper towel or kitchen towel. Roll and pat them to dry them off. Wet chickpeas to start will not become as crunchy.
- Add the chickpeas to a baking sheet. Drizzle with the oil and salt and toss until evenly coated. Feel free to line the baking sheet with parchment paper or a silicone mat to make cleanup easier and for the chickpeas to come off the pan easier.
- Cook the chickpeas for 20-30 minutes depending on size and water content of the beans. Test starting at 20 minutes and remove when desired consistency is achieved.
- Sprinkle on any additional seasonings then allow them to cool before serving.
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