Roasted chickpeas are everything you need in a healthy snack. One little handful will fill you up until dinner. Toss them in a salad for extra crunch. Perfect for after school snacks for the kids. Yum- so good!
I am always on the lookout for a quick snack to satisfy my afternoon, “it’s not time for dinner”, cravings.
We typically do not have chips in the house, so you can find me in the pantry foraging for a crunchy salty treat that will not pack on the pounds. Who’s with me?
One thing I always have on hand is a can of chickpeas.
Look no further than homemade roasted chickpeas. Sure you can buy these now at the grocery store, but one little bag of the pre made snacks is over $4.00. A can of chick peas is less than $1.00
Roasted chickpeas remind me of Corn Nuts- the tooth breaking salty snack I used to eat as a child.
Here is the nutrional breakdown:
Protein: 7 grams per 1/2 cup
Dietary fiber: 7 grams per 1/2 cup
Sugar: 0 grams
Potassium: 190 mg/ 1/2 cup
All you do is set your oven to 425 degrees, wash and rinse the canned beans thoroughly to remove the aquafaba- the salty viscus residue on the beans. Drizzle with olive oil, season with salt, cumin, red pepper, or whatever your taste buds craze.
Roast for 30-45 minutes.
Let cool and store in an airtight container up to four days. They are so good on salads or just for snacking.
Let me know how they turn out in the comments.
15.5 oz can chickpeas- garbanzo beans
2 TBSP olive oil
1/2 tsp sea salt
pinch of cumin, garlic powder, red pepper flakes, cayenne pepper- your choice
Method- prep time 5 minutes. Baking time 30-45 minutes
- Pre heat oven to 425 degrees.
- In a fine sieve or colander, wash chick peas throughly to remove the aquafaba residue.
Pat dry with paper towels.
In a small bowl, whisk together the olive oil with seasonings of choice- salt, cumin, chili powder, Everything but the Bagel seasongings, garlic powder, Rosey Harissa what ever you like.
Toss in the prepared chickpeas.
Toss to coat completely.
- Scatter prepared chickpeas onto a rimmed baking sheet.
Roast at 425 degrees for 30 to 45 minutes or until chickpeas are dark brown and crunchy. Turn the chickpeas once with a spatula during baking for even browning.
Cool then store in an air tight container.