Crunchy Roasted Chickpeas

Everyone is always looking for something to snack on, including me. Preferably something that has a serving size of more than eight bites. Popcorn (when you cook it yourself in a cast iron skillet with olive oil) is a good option, but how many times can you eat that in a row? For me, not that many. So I thought about hummus, but then I always use a snack to dip in the hummus, which kind of defeats the purpose.

But I’m stuck on the idea of chick peas. They have tons of fiber, protein, antioxidants, can help lower cholesterol and regulate blood sugar – plus I love their versatility. (Sorry paleo friends; I’m a legume fanatic.) When roasted in the oven, chick peas turn into perfect little crispy bites and can handle whatever spice or flavor you’re in the mood for.

chickpeasdryingRECIPE: Crunchy Roasted Chickpeas

  • 1 can garbanzo beans
  • olive oil
  • whatever dried spices you like (I used curry, tumeric and paprika)
  • salt and pepper to taste

DIRECTIONS:
Drain garbanzo beans and spread out on a paper towel; pat completely dry and transfer to a sheet pan. Remove the skins that have escaped their bean or they can look like remnants of cicadas molting, if you don’t. Drizzle with olive oil; just enough to coat (approximately 1 TBSP). Sprinkle chickpeasinpanliberally with your favorite spices; and lightly salt and pepper. You can taste the intensity of the spices and saltiness at this stage, although the texture will completely changed when baked. Bake at 400 degrees for 25 minutes. Keep a close eye toward the end because as soon as they start to brown, it goes quickly. You can taste along the way and cook for a few minutes more or less, depending your oven. NOTE: Some people prefer dry-roasting the beans and then tossing them in the olive oil and spices at the end. This is also delicious, but they make your fingers a little messier this way, which isn’t the best option if you’re snacking while working.

chickpeasroastedFLAVOR COMBINATIONS:
I used curry, tumeric and paprika in this post because I was in the mood for Indian flavors. But so many flavor combinations work really well, depending on your mood. Onion, garlic and oregano. Smoked paprika. Red chile and garlic. Or toss in some fresh chopped rosemary with garlic and black pepper. You name it – anything goes. But just because this is a savory snack for me, you can change it up easily and create a sweet snack. Try a little honey, cinnamon and nutmeg. Or maple syrup and ginger. This post is about a method, not a recipe – make it your own and enjoy!

7 thoughts on “Crunchy Roasted Chickpeas

  1. Freakin’ yum! I bet the kids would like them too! They’re always trying to grab some of my almonds and I bet the chickpeas are cheaper-huh? Xo

    • Hi Donna: Bake at 400 degrees for 25 minutes. Keep a close eye toward the end because as soon as they start to brown, it goes quickly. You can taste along the way and cook for a few minutes more or less, depending your oven.

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