It sounds simple enough, but maybe it’s never occurred to you to roast these beautiful beans to make a healthy, crunchy, and yummy snack. A few years ago, my aunt, who is the queen of all salad makers, put roasted chickpeas in one of her famous salads; it was amazing. (Why does a salad always taste better when someone else makes it for you, by the way? 🤔) I had forgotten about the deliciousness until I was eating leftover roasted chickpea and broccoli burritos (see recipe) a few nights ago. While my toddler wanted nothing to do with roasted broccoli, she happily devoured all of my roasted chickpeas. Since getting her to eat can sometimes be a challenge, I decided to roast chickpeas by themselves as a healthy snack for her. (And me!) You can easily switch up the flavors and make the chickpeas spicier or sweeter, depending on your audience. The following is my favorite flavor combination, making sure not to make them too hot for the little one. Cooking them for a bit before coating in spices helps the chickpeas to absorb the flavor. If you want a serious crunch, cook these for the full amount of time. They are great sprinkled over a salad or just as a snack, eaten by the handful. I tend to cook them a little under when giving them to my daughter.
Prep time: 10 minutes
Cook time: 35-40 minutes
Servings: 10
Ingredients:
2 cans chickpeas (15 oz each) drained and rinsed
1-2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon onion powder
1/2 coriander
1/2 teaspoon black pepper
1/4 teaspoon cayenne (if you want them a bit spicy!)
Directions:
Drain and rinse chickpeas
Pat dry with a paper towel to get rid of as much moisture as possible. You can also use this time to pluck out the “exoskeletons,” (as I like to call them), of the chickpeas. While they don’t really bother me when I’m eating, I know they can be annoying so I got rid of the ones that were coming off already to make for smoother baking.
Spread them out on a baking sheet lined with a mat, or lightly grease it with cooking spray.
Roast chickpeas for 15 minutes.
Start with one tablespoon of oil and whisk all the spices in a large bowl. You can always add more oil if you think your chickpeas are looking too dry. I found that just over a tablespoon worked well for me.
Using a spatula, scoop the chickpeas into the bowl with oil and spices and mix well.
While you can drizzle the mixture over the chickpeas on the baking sheet, I think scooping them into the bowl to mix works better.
Spread them back on the baking sheet in a single layer.
Cook for 25-30 more minutes, depending on how crispy you’d like them to get. At least once, if not twice during this baking time, stir the chickpeas around.
Enjoy as a snack or dressed up with a salad! Store for up to a week in an airtight container.
The Veg Table 