I’ve been on a bit of a healthy eating kick recently. I figure after all the travel I did in September, it only is fair to give my body a break from all that restaurant food and get back to the basic of clean eating! Especially because it’s Fall and you know what that means… baking. Lots and lots of baking. And sugar. And butter. So I’m giving myself a week, maybe 2, to eat really healthy and clean before the butter and sugar fest begins.
Roasted Chickpeas are one of my favorite quick and easy snacks to make, not to mention a healthy one! It’s basically just a can of chickpeas aka garbanzo beans that are drained, rinsed and dried. Once they are completely dry they get a little drizzle of olive oil and then some seasoning. I’ve made all sorts of roasted chickpeas but my favorite seasoning blend has to be a mixture of salt, garlic powder, red pepper flakes and paprika. Not only do they give the chickpeas and great color but a nice hint of spice when you’re ready to chow down.
Roasted Chickpeas
Ingredients:
1 15-oz can Garbanzo Beans
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp paprika
Directions:
Preheat the oven to 400 degree F.
Drain and rinse the garbanzo beans in a large colander. Continue to rinse until all the foamy liquid goes away.
Line the counter with a few sheets of paper towel. Place the drained garbanzo beans on top of the paper towel and let them dry for a few minutes.
Once the beans are dried, place them on a parchment lined baking sheet. Drizzle with olive oil and then sprinkle on the spices. Using your hands, toss the beans around so they are all fully coated.
Place the baking sheet in the oven for 20 minutes and all to roast. After 20 minutes, remove the pan from the oven and give the beans a little shake and then place back into the oven for another 20 minutes.
Season with salt if needed once fully roasted and then serve.
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I actually tried making these a while ago, and they were just not that crunchu…were yours? Maybe I need to give it another go. I did not dry them beforehand, so maybe I”ll start with that modification.
These are one of my favorite traveling snacks!!!
I’ve made a few batches of these lately, but can’t seem to get them as crunchy as I would like. I may have to try your method and not peel the skins off of the beans.
I love this idea and the picture looks really yummy! I bought a bag of dry chick peas awhile ago, could you give me some advice on how to apply the extra steps to your recipe?
thank you
This is perfect!! I have a big can of garbanzo beans sitting in my pantry that I need to use, but I’m tired of making hummus and needed a new recipe. Thanks, I will definitely be trying this out this week!
I’ve been roasting & blogging my own as well, but use real chickpeas. You should too. They are MUCH better & healthier than canned.
Loved these…they were so easy, after I had cooked my chickpeas. They worked beautifully with dry chickpeas from a bag. Cheap, healthy and delicious snack. Thanks!
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