For an inexpensive, HEALTHY snack that’s relatively quick to make, you can’t go wrong with roasted chickpeas. You really don’t need a recipe for making these. Flavor them with your favorite combinations of herbs or spices… although roasted chickpeas are also delicious with only a small sprinkling of salt.
Start with the chickpeas (also called garbanzo beans). I use dried chickpeas that I soak overnight. It takes only about an hour of cooking time before they are as tender as the canned chickpeas. If you’re using canned chickpeas, you will need one can (about fifteen ounces). I use approximately two cups of the chickpeas I cook from scratch.
The next step is to toss the chickpeas with approximately two tablespoons of olive oil until all the chickpeas are evenly coated with the oil. We like a garlicky flavor, so I heat the olive oil with a couple of cloves of garlic first. Garlic powder or garlic salt also work well. Give the chickpeas a light sprinkling of salt, and if you want to add any other seasonings or herbs, add them to the chickpeas with the oil and mix well.
Next I spread the chickpeas out on a cookie sheet and bake them in a 450°F oven until they are a nice golden brown. I like to keep checking them for color rather than relying on a set amount of time, because different batches of chickpeas will take different amounts of time to reach the same degree of doneness.
Once the chickpeas are out of the oven, I give them another light sprinkling of kosher salt and spoon them onto a sheet of paper towel to absorb any excess oil. Let them cool or eat them warm… they’re delicious either way.
Roasted chickpeas are crunchy (like peanuts), full of protein and fiber, and they taste great. I love serving roasted chickpeas to people who have never eaten them before. They’re always skeptical and positive they won’t like them… right up until that first taste!