Chickpeas used to be the little things in my Mom’s salads that I would just eat around when I was a kid. I used to “hate” them and by “hate” I mean refused to try them because they looked weird. We’ve all probably done that at some point in our lives, but thankfully I’ve grown out of doing that because MOST of the foods I eat today “look weird”.
I started incorporating chickpeas more recently because of their great nutritional profile, they’re easy to prep (aka you don’t have to do anything) and they actually have decent protein and fiber (1/2C = 7g protein and 7g fiber!). You can add chickpeas to salads like my Mom, blend them into a hummus, or even throw them into a pasta dish, but my favorite way to make them currently is to roast them! When you pop these little guys in the oven they turn into a delicious, filling and crunchy snack that can satisfy that salty/crunchy craving you may be having. Instead of breaking out the Lays or a packaged bag of chips, this is a great, nutrient-dense alternative.
1. Pre-heat oven to 450 degrees Farenheight.
2. Rinse and drain chickpeas (also known as garbanzo beans) from their canned state. I buy the low-sodium Nature’s Promise brand, but any chickpeas of your liking will do.
3. De-shell the chickpeas! I bet you didn’t even know chickpeas had an outer layer shell to them. I find that this step is definitely the lengthiest part of this recipe, but crucial to ensure the chickpeas get crunchy enough for our liking.
4. Spread chickpeas out on a baking sheet (I spray that with coconut oil spray first).
5. Lightly spray the chickpeas with coconut oil or oil of your choice, and season with your desired seasonings. I used sea salt, garlic powder and onion powder but honestly the options are endless here! Some other good ideas: cinnamon (for a sweeter snack), black pepper, cumin, or you can even use the Kernel Season’s popcorn seasonings (like the ranch or sour cream and onion favors).
6. Bake on 450 for 25-30 minutes or more until your desired “crunch”.
Enjoy now or store and enjoy later for snacks that last the entire week!
1/2C (125g) drained chickpeas: 7g protein, 20g carbs (7g fiber), 1g fat, 120 calories