Roasted Chickpeas!

I know that Roasted Chickpeas are nothing new to many of you, but despite the fact that I’ve been seeing them all over the place for a while now, this was my first time making them.  I kind of wondered how good they could actually be, and I have to say that they were all that I’d read about, and more!

First of all, I think the best part is how easy these are to make.  As you guys may have noticed, I haven’t been able to do as many posts as of late.  Both Ryan and I have been swamped with work, and all that hustling for a buck hasn’t left much time or opportunity to make food, photograph it, and then write up a post.

So any snack that tastes this good, and is this quick and easy to make, is definitely a winner for me!  Of course it doesn’t hurt that these are also great for you.  I’m kind of a pototo chip addict, so being able to replace them with a healthier alternative is definitely a good thing.

These chickpeas are nutty, a little crispy, and totally addictive.  The other great thing about this recipe is that you can adjust the amount of oil you use, and you can also use your favorite seasonings.  I love this all-natural seasoning from Bragg’s, but salt, pepper & cayenne would also be tasty.

Here’s my version of Roasted Chickpeas, but don’t feel like you have to follow this recipe exactly.  Use it for the technique, and then make it your own.  Also, definitely double this if you’re making it for several people (I ate the whole thing myself!).  And if you guys have a favorite combination of seasonings, let me know so I can give them a try!

Roasted Chickpeas

1 14-oz. or 15-oz. can chickpeas (garbanzo beans)
1/2 – 1 tablespoon olive oil (or use olive oil spray if you want to cut down on fat)
salt, to taste
Bragg’s Sprinkle Seasoning, or your favorite seasoning blend

Preheat the oven to 425 F.

Rinse the chickpeas, and pat them as dry as possible.  Spread them on a foil or parchment-lined baking sheet, and drizzle them with the olive oil.  Sprinkle on the seasonings to taste, and toss the chickpeas to coat them in the oil and spices.

Bake them for about 15 minutes, shake the tray and then bake them for another 10 minutes or so, or until they’re golden and crispy.

I’d read that these can pop like popcorn in the oven, which didn’t happen for me when I made them.  Just to be safe, make sure you wait a second after you open the oven door before you pull the tray out.




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4 Responses to “Roasted Chickpeas!”

  1. This sounds really yummy, and easy! Easy is good. :-D Thanks for sharing!

  2. i LOVE chickpeas. they are probably my main source of protein, no joke. i can’t wait to try this. i have seen fried chickpeas as a bar snack before around LA, so i’d love to make this as a healthier and definitely vegan version….

  3. Hi, Kitty! I agree – easy is definitely good! You’re very welcome!

  4. My level of excitement about this is probably unnatural, but I’ll be roasting these sometime this week for sure! They just look so delicious.