These crispy chickpeas will give you lots to feel great about. They are a great grab-n-go crunch that is good for you too. You can toss a baggie of these in your kids lunchbox, your lunchbox, purse or gym bag. Instead of reaching for a high-carb, overly salted chip, you can make your own. From sweet to savory. The gamut of flavor is wide open, be creative and have fun with this recipe.
A little bit about chickpeas (garbanzo beans):
- Garbanzo beans are inexpensive and easy to find. Buy them dried or canned.
- Versatile. They can be used in soup, stew, chili, on salads, tossed with pasta, added to sauces, made into hummus….or roasted. You can even use the flour in baked goods. I have seen everything from cookies to cakes, muffins & brownies with chickpeas as a base.
- Chickpeas are a very good source of folic acid, fiber & manganese. Also rich in the minerals iron, copper, zinc, and magnesium.
- They are also a good source of protein.
- They are low glycemic….good for insulin resistant and people with diabetic conditions.
- I sometimes use these to top my yogurt parfait. They add a nice crunch and some extra protein.
- Toss some on you oatbowl instead of nuts….or with them.
- They are great in kids lunch boxes. A peanut-free way to enjoy a healthy snack, safe for “nut-free” zones.
What’s your favorite way to use chickpeas? How will you season yours?
Crispy Crunchy Roasted Chickpeas
Assume about 1/2 cup per person. This recipe will yield about 6 servings.
- You can use regular olive oil or flavored. Roasted garlic to various herb blends would be great.
- If you are going sweet you might want to add a bit of maple syrup, honey or agave before roasting.
- You can also toss them with some hot sauce if you want them spicy.
- Some seasonings to consider: Black Pepper, Rosemary, Smoked Paprika, Oregano, Curry Powder, Chili Powder, Chinese 5 Spice, Herbs de Provence, Cinnamon, Nutmeg, Cardamom, Ground Ginger, Ground Mustard, Allspice, Cayenne, etc…. the only rule, don’t over think it and just have fun with unique flavor combinations.
- 3 cups cooked Chickpeas (also called Garbanzo Beans)
- some Canola or Olive Oil to lightly coat
- Seasonings: I like sea salt and smoked paprika
Preheat oven to 400˚F. Toss chickpeas with spice, salt and a small amount of oil. Put them on a baking sheet in a single layer. Bake for about 30-40 minutes until golden brown and crunchy. Toss them every 10 minutes. Let them cool completely before serving. They get much more crunchy after they cool. Store in an airtight container at room temperature.
Chickpea Recipe Links
- Chili Lime Roasted Chickpeas Willow Bird Baking
- Crispy Roasted Chickpeas Food for Tots
- Curiously Addictive Roasted Garbanzo Beans Runs with Spatulas
- Moroccan Roasted Chickpeas Naturally Ella
- Roasted Indian Chickpeas Mango Tomato