Roasted Chickpeas

Roasted Chickpeas

Any snack that you can eat without feeling guilty about later is a total score! If it’s crunchy, all the better for me! Well, have you checked out roasted chickpeas yet? Super yummy & simple to prepare, just the way I like it!

Chickpeas have great nutritional value and are packed with protein & fiber. This isn’t a snack that will leave you feeling hungry an hour later; they’ll actually tide you over until your next meal. If you need a snack on the go, grab a couple handfuls & you’re good to go. Even better would be to add some of your fav raw veggies with it.

 

Roasted Chickpeas Recipe

Ingredients
2 15-ounce cans chickpeas
2 tablespoons olive oil
1/2 to 3/4 teaspoon salt

If you want to spice up your roasted chickpeas add one of the following:
2 to 4 teaspoons spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary or thyme.

Instructions

  1. Heat the oven to 400°F: Place an oven rack in the middle of the oven.
  2. Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
  3. Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
  4. Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
  5. Roast the chickpeas in the oven for about 30 minutes (longer if you want them super crunchy): Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden & slightly darkened, dry and crispy on the outside, and soft in the middle.
  6. Toss the roasted chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly.

Eat up to 1/2 cup immediately while the roasted chickpeas are still warm, or store in an airtight container (after cooling completely) to eat later during the week. You can also through some in your salad instead of croutons.


You May Also Like These Recipes:

Quinoa Pizza
Chickpea Salad
Veggie Burger

 

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Lora Ulrich
Email: Lora@TheNewYouLifestyle.com
Skype: lora.ulrich

Helping You Look Your Best, Feel Your Best, For Good.™

 

P.S. If you want more info on #Lapproved recommended foods to eat to achieve your wellness & weight loss goals, email me at Lora@thenewyoulifestyle.com and ask for my recommended foods to eat guide.

 

 

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