Roasted Chickpeas aka Roasted Garbanzo Beans - A great snackI have been seeing recipes and mentions of roasted chickpeas, or roasted garbanzo beans, a lot lately. Last night I thought I would give them a try. If you are unfamiliar with chickpeas (garbanzo beans) they are often found cold on salad bars, the are pale little round things. Hummus is also made primarily with chickpeas (I love hummus). Roasting them makes them crunchy! They are also a great source of protein and fiber. Since my surgery I have to get a lot of protein in daily so this made me happy.

The great thing about roasting chickpeas is that you can spice them up however you want. The way I made them last night was pretty simple because I need a jumping off point for future spice mixes to try. I have even seen people mention they make them sweet instead of savory. The taste of mine was very nutty – if you like snacking on nuts you will probably like these. They are crunchy, but not hard. If yours are still mushy on the inside they need more roasting. You really want the moisture out of them for these to be the popable little snack!

Roasted Chickpeas

  • 1 can chickpeas (also called garbanzo beans)
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder

Rinse the canned chickpeas (garbanzo beans) really well first    It is really important to dry them well after rinsing them.

Preheat oven to 400 F.

First drain the can of chickpeas and rinse really well in cold water. Then you need to dry them well. I tried blotting them with a towel to start, but ended up placing them on a towel and another on top to soak up the water. It is really important to get them very dry!

Lay out on baking sheet and add olive oil, salt, pepper, and garlic powder     You can see they darken up as you roast the chickpeas

Place the dried chickpeas on a baking sheet. Drizzle with olive oil and then spread the salt, pepper, and garlic over the top. Now mix them up well to coat them all. This is how I did it last night, but I may just put them in a bowl next time for seasoning so I don’t have the small spices on the cookie sheet as much which can burn easily.

Place in the oven for 15 minutes, then shake the pan well to mix them around well. Place back in the oven for another 15 minutes, then shake the pan well again. Place in for another 10 minutes. At this point they should be done, but if yours aren’t crispy yet cook them a bit longer and just watch them. You can see the color changes quite a bit as they cook. When done remove and cool a bit and serve.

You can store these in an airtight container for 3 or 4 days.

Again, don’t be afraid to try various spice mixes. Hubby loved these and wants me to make some spicy the next time I make them. I also found I thought they had a bit more flavor today than they did last night.

Enjoy!

Robyn

 

Roasted Chickpeas