• Mon


I am meal prep’s biggest fan. I could write an entire week’s worth of content just on meal prepping—and I will, eventually ;) For now, I thought I’d share a recipe I'm currently obsessed with. I have been roasting up a batch every week to have on hand for quick snacks or to throw into salad and stir-fries.

The key to these roasted chickpeas are letting them dry completely. If you don’t let them dry enough, they won’t get nice and crispy (which is what makes them so good). When I know I’m going to be meal prepping, I drain my chickpeas the night before. I dump the drained chickpeas on a few layers of paper towel and use another paper towel on top to roll the chickpeas around and dry them. Then, I transfer the chickpeas onto a clean kitchen towel and lay a second towel on top of them.

I usually make sure they dry this way for at least 30 minutes, but they can stay this way for up to a few hours. Before I go to bed, I line a Tupperware container with more paper towel to store the chickpeas in the fridge overnight.

This is a great recipe to make your own. You can mix up the spices a million different ways. I’ve listed my favorite spice combination in the recipe below. If you try a different combo, let me know in the comments below!


2 cans of low sodium chickpeas (garbanzo) beans, rinsed and thoroughly dried

Extra Virgin Olive Oil (EVOO)

Salt & pepper


Crushed red pepper flakes

Garlic powder


Transfer the dried chickpeas to a large bowl. Toss with EVOO and your desired spices. Transfer to a sheet pan lined with parchment paper and roast at 350 degrees. Check the chickpeas after 10 minutes and move them around with a wooden spoon. Return to the oven for at least another 10 minutes or until your desired crispiness.

Tomorrow we are diving deeper into my favorite topic: LEAKY GUT. If you missed the information I shared about inflammation, head to this post to watch my quick video and make sure you're caught up. See you Wednesday!

That's all for now, stay smpl.



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