Roasted Chickpeas


Roasted Chickpeas

Ingredients
2 15-ounce cans of organic chickpeas (Eden Organic) *
2 tablespoons olive oil
Himalayan pink salt or sea salt to taste

Optional spices: Add any of your favorites spices. Turmeric is mine.

* If you are using dry garbanzo beans you will need to soak them overnight, then cook them, before roasting them.

  1. Preheat the oven to 400°F
  2. Rinse and drain the chickpeas: Rinse thoroughly in a strainer under running water.
  3. Dry the chickpeas: Pat the chickpeas very dry. They should look matte and feel dry to the touch. 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 (and pepper or other spices spices).
  5. Roast the chickpeas in the oven for 15 to 20 (or longer depending on your oven). Stir the chickpeas or shake the pan half way through the cooking time. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.

Uses: Crunchy/salty snack; or use on soup or salad as “croutons”

Roasted Chickpeas
A quick snack
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Ingredients
  1. 2 15-ounce cans of organic chickpeas (Eden Organic) *
  2. 2 tablespoons olive oil
  3. Himalayan pink salt or sea salt to taste
  4. Optional spices: Add any of your favorites spices. Turmeric is mine.
Instructions
  1. Preheat the oven to 400°F
  2. Rinse and drain the chickpeas: Rinse thoroughly in a strainer under running water.
  3. Dry the chickpeas: Pat the chickpeas very dry. They should look matte and feel dry to the touch. 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 (and pepper or other spices spices).
  5. Roast the chickpeas in the oven for 15 to 20 (or longer depending on your oven). Stir the chickpeas or shake the pan half way through the cooking time. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
Notes
  1. * If you are using dry garbanzo beans you will need to soak them overnight, then cook them, before roasting them.
  2. Uses: Crunchy/salty snack; or use on soup or salad as “croutons”
Kathleen https://kathleendichiara.com/