If you’re like me, you’ll open a can of chickpeas to use some as a salad topping, but then end up clueless with what to do with the rest of the can… It just sits there in your fridge until it goes bad (why don’t they make smaller cans?!). Well with this recipes you’ll wish you had more chickpeas!
These crunchy, salty balls of heaven make for a delicious and nutritious snack. High in fiber and protein, these will keep you fuller, longer than most other snacks. Plus, a plant-based Mediterranean-like diet can help reduce the risk of most chronic diseases.
Yes you can find some already made roasted chickpeas on the shelves of your grocery store, but homemade always tastes better!
- Chickpeas (as much as you want)
- Olive oil
- Spices: I often use a mix of curry powder, chili powder (I like them spicy), and cumin. Feel free to experiment with other spices and flavoring like rosemary, thyme, cinnamon, or soy sauce.
- Heat the oven to 400°F.
- Rinse and drain the chickpeas: Rinse very well under running water (you’ll thank me for this as it’ll reduce the gas later on).
- Dry the chickpeas (again, very well): Pat the chickpeas very dry with paper towels. They should be dry. Some chickpea skins may come off during the drying process; you can remove these, but otherwise don’t worry about them.
- Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on a baking sheet. Drizzle with olive oil and sprinkle with salt. Don’t be afraid to add more olive oil if need be, it’ll make them more crunchy! Toss the chickpeas around so that they are evenly coated.
- Roast the chickpeas in the oven for about 30 minutes: Shake the pan every 10 minutes. The chickpeas are done when golden, crispy on the outside, and soft in the middle.
- Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly.
That’s it! Let me know how you like them.