Roasted Chickpeas with Salt – perfect snack or top on salads!
(This post was from 2015 and I retook the photos May 2018)
The front cover of the newest edition of the Food and Nutrition Magazine from the Academy of Nutrition and Dietetics totally inspired me to make these! I am so happy I did because they are SO delicious. I have been snacking on them and put them on top of a few salads as well – yum!
Chickpeas (or more commonly known as garbanzo beans) fall into the Mediterranean/Greek food category and have a plethora of health benefits. The are known for their high protein and fiber content…making them a perfect item to include for a meatless dish. The beneficial vitamins and minerals in chickpeas include potassium, vitamin A, calcium, iron, phosphorus, vitamin C, and several more.
Have you had roasted chickpeas before? If so, what is your favorite way to enjoy roasted chickpeas?
Roasted Chickpeas with Salt
- 1 15oz can chickpeas (or garbanzo beans)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 tsp. salt
- ½ teaspoon garlic powder optional
- 1/4 teaspoon paprika optional
- Preheat the oven to 325 degrees F.
- Drain and rinse the chickpeas. Place chickpeas on a towel and let them dry completely. To get a crispier chickpea, remove the skins. Leaving them on is OK though! The key is getting them as dry as possible. In a small bowl, mix chickpeas with salt and extra virgin olive oil. Then, align the chickpeas in a single layer on a baking sheet so they can cook evenly.
- Bake for 45 minutes. I turned mine around about half way through and gave them a little shake.
- Chickpeas should be golden brown and crunchy when done. When you remove from oven, add any additional spices you like: garlic powder & paprika is my go to. You can also make them "Asian" with a drizzle of sesame oil, soy sauce, ginger, and black pepper!