Finally a snack that is as satisfying as potato chips but way better for you! I can’t believe that I haven’t tired (or even thought about) roasted chickpeas until now. They are crazy simple to make and really are super yummy.
I was at playgroup with my youngest today when I got talking to another mom who had made these for her son. She was raving about them and how they are one of her sons favorite things to eat. Of course I raced home to test out making roasted chickpeas and they really are incredible. The only problem I had was that I ate almost all of them before my youngest woke from her nap and my eldest got home from preschool- whoops!
Chickpeas are good sources of potassium, vitamin A, calcium, vitamin C, iron, vitamin B-6 and magnesium. Additionally, chickpeas also contain vitamin K, folate, phosphorus, zinc, copper, manganese, choline and selenium. If you are interested in the other health benefits of chickpeas you can read more here.
Since this was my first ever batch of roasted chickpeas I kept it very simple and used salt and garlic powder for seasoning. I have now read other recipes online using different seasonings which I can’t wait to try. Click here for other seasoning ideas. I also noticed that baking time varies between 20- 60 min on different recipes so if this is you first attempt be sure to keep a watch on them.
- 425g Can of chickpeas
- 1 Tablespoon Olive oil
- Salt to taste
- 1/2 tsp Garlic powder
-Preheat over to 400°F or 200°C
-Rinse chickpeas under running water. Shake off excess water and then blot with a paper towel to dry them.
-In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic powder. You can add seasoning before or after cooking.
-Spread on a baking sheet, and bake for 30 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning. Depending on your over you may need to leave them in for a little longer, just keep checking them until they have turned brown and are look crispy.
Let them cool down slightly before eating. These are best eaten warm while they are still nice and crunchy but will keep for a few days in an airtight container.