Roasted Chickpeas a.k.a. Chickpeas Like You’ve Never Seen ‘Em Before

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Chickpeas are an incredible way to get protein, fiber, potassium, calcium and iron (and the list goes on) into your diet. Would you say you are a sweet-toothed or salty-toothed person when it comes to snacking? I’m both (I seriously cannot choose), which is why I am sharing this chickpea recipe snack recipe – it will satisfy all your teeth, sweet or salty. No discrimination.

Today, my friends, I give you…..(lifts veil)….roasted chickpeas!

If you’re anything like me, your snacks are often fruits, dried fruits, nuts, seeds, dark chocolate, the occasional well-selected low sugar granola bar, etc. But in each of these departments, you can only vary so much and snacking slumps (yes, it’s a thing) are bound to occur. This is why chickpeas save the day. They spice up (pun intended) your snack routine whilst providing you with the carbohydrates (short-term energy) and protein (longer-term energy) your body is jonesing for. These are also great for kids’ lunchboxes and help your children’s energy and concentration levels throughout the day. Today, I will be sharing 4 different flavours with you, so just glance at your mood ring and choose the kind that best suits your mood of the day.
For starters, you’ll need to roast the chickpeas, then you can dress them up as per your liking.
Roasted Chick Nuts
 
Ingredients: 
  • 2 cans (540 ml x 2) of chickpeas (also called garbanzo beans)
  • 2 tbsp of extra-virgin olive oil
Seasonings of your choice (let your heart guide you & see below)
Instructions:
  1. Preheat oven to 375 degrees.
  2. Prepare the beans for their roastage by rinsing and draining them, then letting them dry on a towel until most of the excess moisture is absorbed.
  3. Spread on a baking sheet lined with parchment paper. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout (test one- if they are still mostly soft on the inside and there’s no crunch, keep on baking). Shuffle the chickpeas around on the baking sheet for them to all get a chance to be center stage. The chickpeas around the outside of the baking sheet tend to cook faster (read: burn) if not mixed from time to time.
  4. When chickpeas are ready and still hot, toss with olive oil and seasonings (see below). Serve hot or at room temperature. These taste best the first day, but can be kept in an airtight container for up to 4 days.

Please note that the seasoning proportions below are for 2 cups of chickpeas.

 

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  1. Honey Cinnamon: 1 tsp. cinnamon, 1/4 tsp. sea salt, 2 tbsp. honey, pinch of salt

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2. Sesame Garlic: 1 tsp. sesame oil, 1 tsp.garlic powder, 1/2 tsp. sea salt, 1 tbsp. sesame seeds

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3. Smokey Spice: 1/2 tsp. chili powder, 1/2 tsp. paprika, 1/2 tsp. garlic powder, 1/2 tsp. cumin, 1/4 tsp. fresh cracked pepper, 1/2 tsp. sea salt, pinch cayenne (optional)

Beware, this is dangerously spicy. 

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4. Cheesy Salt and Pepper: 1/4 cup nutritional yeast (ex. Red Star), 1/4 tsp. fresh pepper, 1/2 tsp. sea salt

These are my favourite by far. I used to be a big cheese lover and these are very reminiscent of Parmesan.

Let me know how yours turn out. I’m sure you’ll be sad these weren’t a part of your life before today.

Best,

Niki

Sidenote: these may smoke up your house while they’re cooking.

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