Savory. Salty. Crispy. Crunchy. Did I say salty?
Now don't get me wrong, I have a sweet tooth but more times than not recently all I am craving is something salty and crunchy. Like obsessively crave. I am not a chip person (unless there is a bowl of homemade salsa and/or guacamole to accompany, then that's a totally different story), but more so a cracker. Ask my husband, we may need to seriously buy stock in water crackers.
A couple years ago I came across a picture of roasted chickpeas. I am always on the hunt for a fun new recipe and this peaked my interest. I love hummus, I love plain chickpeas so I was hopeful for what was to come. I threw a batch in the oven one night while I was cooking dinner and awaited the result.
Let's just say I have never looked back. We ate the whole can that night and I haven't stopped making them since.
They are the perfect salad topper and my favorite way to eat these. Toss these on top of a fresh bed of baby spinach, strawberries, and feta cheese and I am one happy girl. The crunch is the perfect texture to compliment a salad and replaces the need for any sort of crouton.
I also like to keep a batch in the fridge and take them along in my lunch bag when I am gone from the house all day as a healthy savory snack. The saltiness, crunch, and flavor make for the perfect midday protein filled pick me up.
All that needs to be done is drain and rinse the beans, toss on a sheet pan with seasonings and olive oil and roast. Cooking time can vary depending on how crunchy you like them. You can cook them for 30 minutes or so until golden brown and still soft all the way through or all the way till they are borderline burnt and a solid crunch. I always keep an eye on them, stirring them every 5 minutes or so towards the end. I like them crunchy and they can go from done to burnt way too quickly (not that I have ever done that before ....). Store in an airtight container in the refrigerator and they will be good for up to a week.
Let me know how you like your new snack and salad topper idea! Enjoy!
Roasted Chick Peas
- Total Time: 1 hour 30 mins
- Yield: 7 1x
Roasted Chick Peas are a perfectly healthy, savory and crunchy snack. Enjoy these on top of a salad or by the handful!
- 1 (15oz) can of chick peas-drained and rinsed
- Olive oil, drizzle
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon pepper
- Preheat the oven to 400 degrees,
- Drain and rinse the chick peas. Spread evenly onto a foiled lined baking sheet.
- Drizzle evenly with olive oil and sprinkle spices on top.
- Use a spatula and evenly coat the spice and oil mixture on the peas. Spread back out evenly.
- Place in oven and bake for 40 minutes or until desired crispness. Check on the half way through and stir around to make sure they are getting evenly baked. Roast for less time if you do not like crunchy or a little longer if you prefer crunch all the way through.
- Prep Time: 50 mins
- Cook Time: 40 mins
- Category: Snack
- Method: Cooking
- Cuisine: American
- Serving Size:
- Calories: 69
- Sugar: 1.5 g
- Sodium: 248.7 mg
- Fat: 2.9 g
- Carbohydrates: 8.6 g
- Fiber: 2.4 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Keywords: roasted chickpeas
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