Roasted Chickpeas – I’ve been trying to eat a little healthier lately, which is so hard for me! I do love potatoes chips and soda! Ugh. So awhile back I saw roasted chickpeas on the What’s Cookin’ board on The Nest (I think), and I’ve been meaning to try them.
I Googled a recipe and found this one. I was hoping these would substitute for chips and I think they will! They are so yummy and filling. Yay for a healthier snack!
I read a bunch of the reviews before I made them and decided to dry roast and then season so that they would stay a little crispier. After I took them out though, the seasoning wouldn’t coat, so I added about tsp. of olive oil and then it stuck perfectly. We’ll see if they get soggy or mushy!
- 1 (12 ounce) can chickpeas (garbanzo beans), drained
- 2 tablespoons olive oil (I used a tsp. at the end.)
- salt (optional) (1 tsp.)
- garlic salt (optional) (1/2 tsp.)
- cayenne pepper (optional) (Just a dash.)
- Curry powder (dash)
1. Preheat oven to 450 degrees F (230 degrees C).
2. Blot chickpeas with a paper towel to dry them. (I rinsed well and then dried in paper towels.)
3. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. (I did not toss with anything, I put them on the baking sheet dry.)
4. Spread on a baking sheet, and bake for 30 to 40 minutes (I only cooked mine for about 17 minutes or so, and they were perfect for me.), until browned and crunchy.
5. Watch carefully the last few minutes to avoid burning.
6. After taking out, toss with olive oil and seasonings. Enjoy!
Again, sorry about the picture!