Roasted Chickpeas

Finding healthy snacks is always a challenge.  I’m sorry, but chomping on baby carrots just doesn’t do it for me when I’m craving something salty and crunchy.  During our brief gluten-free period, the cracker, pretzel and friends were missed greatly.  But luckily, there was still the chickpea.

The first time I saw fried chickpeas in a restaurant I thought it sounded crazy.  Who wants to eat a fried bean?  But, much to my surprise, these crunchy little tidbits were delicious and addictive.  On that particular occasion they were fried, but at home, I find it easier – and healthier – to bake them.  They are great for snacking, or for a nice salty crunch to go with the soup, salad or sandwich of your choice.   Feel free to mix up the spices however you like, it’s fun to experiment with different combos, but they are also good with simple salt & pepper.

Roasted Chickpeas

Roasted Chickpeas

2 cans chickpeas (garbanzo beans), rinsed and drained
1-2 tbsp. olive oil
Salt & pepper
1 tsp. chili powder

Pat chickpeas dry after rinsing and draining.  Toss with a drizzle of olive oil and the seasonings you like.  Spread out on a cookie sheet.  Bake at 400˚ for 20-30 minutes, until they reach the crunchiness level you like.  Commence munching.

Roasting the Chickpeas...So easy!

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4 thoughts on “Roasted Chickpeas

  1. ArkGirl says:

    i am going to try this. easy + yummy = my style

  2. […] one main dish salad was definitely in order.  Best of all this recipe was a good excuse to make roasted chickpeas again, and use them in place of croutons. Greek Salad with Roasted […]

  3. […] sections with the lettuce.  To toast walnuts, bake in the oven for 5-10 minutes at 375˚.  For roasted chickpeas, see my recipe here.  Top lettuce and grapefruit mixture with toasted walnuts and chickpeas.  Drizzle with dressing […]

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