It’s a Chickpea Chickadee!
I’m a snacker. I love snacks. I’d rather eat snacks all day long then real food 3 times a day. I don’t discriminate when it comes to snack foods, anything from celery and PB ants on a log to popcorn and charcuterie. If you’re an avid reader of Capital Confessions, you already know my love for a good cheese board.
I know, snacking after the age of 25 can be problematic. Either you’re getting way too many calories or your macros are all outta wack or you’re not getting enough leafy greens. I know, I get it. ? What can I say, I’m still the snack queen. ?? Recently I’ve been trying to evolve my snacks so they fall into the “healthy-ish” category. Enter Roasted Chickpeas.
I make roasted chickpeas at least once a week and use them for everything from a quick snack bag treat to salad toppings. They’re packed with protein and are a perfect replacement for chips and buttery popcorn. I even have my grandmother hooked! This is definitely one of those make ahead, grab and go type of recipes. I was so glad I made a big batch of these before I left for a recent work trip. They were a lifesaver on my lunchtime flight to Kansas City.
Can we talk about how much I hate traveling during meal time? Seems dumb, but seriously it puts your day all out of whack. I mean it’s one thing if it’s an all-day flight, that’s no big. But those 2-hour flights that take off at like 12:15 pm or so will really wreck your day. So thank you chickpeas for being my airplane snack saviors. I kind of made myself a little “trail mix” with these roasted chickpeas, almonds, walnuts, and some bits of dates. I made the chickpeas a little on the spicy side, so it was the perfect sweet-spicy-salty combo of flavors.
If you’re working on “health-ifying” your snack routine, roasted chickpeas are perfect! You can basically change up the flavors to fit any craving. My personal favorite is smoked paprika and garlic. Salty, crunchy, and a little kick makes these the perfect afternoon snack.
Use your favorite chip flavors for inspiration. I’ve tossed these with some ranch dip and they were insanely delicious. If you want a sweet spin, mix your seasoning with some maple syrup, toss the chickpeas, then place them back in the oven to caramelize.
Step 1: rinse and remove
Start by draining the chickpeas and rinsing them thoroughly. Canned chickpeas have a husk of sorts that surrounds them. If you rub the peas between two layers of paper towels to dry them, this will also remove the husks. Once you’ve done this, let the chickpeas sit out for 15 minutes and let them air dry. The drier they are to start, the crispier they’ll get and the better they’ll taste!
Step 2: dry and coat
Line a cookie sheet with parchment paper. Cover the parchment with olive oil. Add the chickpeas and shake to coat. Make sure they are well coated with the oil.
Step 3: roast, shake, repeat
Roast the chickpeas at 425 degrees for 15 minutes. After 15 minutes, shake the roasted chickpeas and roast for 10 to 15 minutes longer. After your first shake, watch them carefully, the second roast depends on the water content of the chickpeas.
Step 4: coat and enjoy
After you remove them from the oven, cover them in the spices and seasonings of your choice. Let them cool, then serve and enjoy! As they’re cooling, shake them occasionally, you don’t want them to steam!
- 1 Can Chickpeas
- 1 1/2 Tablespoons Olive Oil
- [Seasoning Mixture]
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Smoked Paprika
- 3/4 Teaspoon Salt
- Drain and rinse the chickpeas
- Place between two layers of paper towels to dry and remove husks
- Preheat the oven to 425 degrees
- Line a baking sheet with parchment paper
- Cover the parchment with olive oil
- Place drained and dried chickpeas on the cookie sheet
- Shake to cover with olive oil
- Roast for 15 minutes, remove chickpeas from oven and shake
- Roast for 10 to 15 minutes more or until crispy
- Coat with seasoning mixture (garlic powder, onion powder, smoked paprika, salt)