The Anywhere, Anytime, Anyone Snack – Roasted Chickpeas
The first time I ever had a chickpea as a snack, I was copying a Rachel Ray recipe where she toasted them in a skillet on the stove. They didn’t get at all crunchy and just tasted like hot chickpeas – not what I’m looking for in something “toasted” as a snack. Fast forward a few years and I was at a friend’s happy hour when I tried a roasted chickpea for the very first time.
I was in love.
If you know me, you know that I like crunchy, seasoned snacks. Most days I pop popcorn and season the heck out of it – savory, spicy, sweet – whatever mood I’m in. Roasted chickpeas are much the same as the popcorn addiction in that you can season them in whatever flavors you really like as well as roasting them to the perfect level of crunchiness.
I also can’t find a reason that someone cannot eat roasted chickpeas. As best as I can figure they’re fine for gluten-free, dairy-free, nut-free and vegan eaters. I’m sure someone will tell me if I’m wrong on that one, but this easily portable snack is a great addition to anyone’s pantry. They’re pretty darn easy, so anyone can make them and they’re stocked full of fiber and protein, so are a filling snack.
You can use any seasonings that YOU like, so if you don’t like what I tossed on this batch, substitute curry and paprika or garlic and italian herbs or cajun seasonings…whatever suits your tastes.
- Serves: 3
- Serving size: 5 oz
- Calories: 168
- Fat: 2.5g
- Carbohydrates: 28g
- Sugar: 5g
- Sodium: varies by topping
- Fiber: 7.5g
- Protein: 9.5g
- 15 oz can of chickpeas (also called garbanzo beans), drained
- Olive oil spray (like Pam)
- 1 tsp chili powder
- 3 tsp Old Bay
- 1 tsp garlic powder
- 1 tsp salt
- Preheat oven to 375 degrees.
- Dry the chickpeas thoroughly. Try spreading them out on paper towels and patting them down if you don't want to wait for them to air dry.
- On a cookie sheet or large baking pan, arrange the chickpeas in a single layer and roast for 30-35 minutes, shaking the pan halfway to resort and roll the beans. They'll be golden grown and crunchy when they are done.
- As soon as they are out of the oven and still hot, spray with the olive oil spray and toss in a medium bowl with all of the seasonings until they're all evenly coated.