Roasted chickpeas make a tasty and nutritious snack — they’re protein-packed and are great to have on hand for a healthy alternative to cookies and chips.
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If you’re like me, all self-control goes out the window once the snacks come out. Bags of potato chips, bowls of buttery popcorn, candy, chocolate… I devour them all. It’s almost as though I go on auto-pilot and my mind lets my hands and mouth do their own thing, which usually involves using one to shovel food into the other.
This wouldn’t be so bad if the food I was eating was actually good for you but that’s not usually the case. Enter: roasted chickpeas. They are small and LOOK like candy but are pretty much the opposite. They have so much protein (they’re a favorite of my vegetarian/vegan friends) with a crunch like potato chips. They can satisfy that salt craving you might get, but because you’re responsible for how much salt goes on them, you can make them as salty or salt-less as you like.
Why You Will Love This Recipe
- Roasted chickpeas are delicious and crunchy, you will love the texture.
- With just a few simple steps you will have these yummy snacks in your cupboard — they take no time at all
- They can be enjoyed on their own as a healthy snack, added to salads as a healthy alternative to croutons, or used as a topping for soups or stews.
Are chickpeas Healthy?
- The best reason to eat those crispy marvels is their protein content. They are a reliable source for vegetarians and vegans.
- Chickpeas are also very nutritious and will give you a boost of dietary fibers, vitamins, and minerals.
- Roasting the chickpeas like this is much healthier than frying them in oil. If you want more healthy snack ideas, try these air-fried potato chips.
- You can even cut down on the salt if you want a low-sodium snack.
INGREDIENTS
The chickpeas and oil are required; the salt and curry spice are for flavoring, so it’s up to you whether you want to include them:
- 2 cups chickpeas, cooked and drained
- 3 tbsp olive oil
- 1 tsp salt
- 2 tsp curry spice
INSTRUCTIONS
Line
Preheat the oven to 400°F. Line a baking sheet with parchment paper then pour the chickpeas onto the paper.
Drizzle
Drizzle over with the olive oil. Sprinkle on the salt and curry spice.
Mix
Mix well with your hands to coat all of the chickpeas in the oil, salt, and spice.
Roast
Place in the oven and roast for 20 – 30 minutes.
DEVOUR!
FAQs
Yes, you can use dried chickpeas. Just make sure to soak them overnight and cook until soft before roasting them.
Make sure the chickpeas are properly drained and dried before roasting them; otherwise, try baking for longer or at a higher heat.
Yes, if you prefer a lighter option. Just remember that it will affect the texture of the chickpeas.
Let the chickpeas cool completely. Transfer to a glass jar with a tight lid and store in a cool, dry place. They should be eaten within three weeks.
I sometimes add paprika, cumin, garlic powder, or chili powder or mix them together. I even tried zaatar once for a lovely middle easyern flavor!
Ingredients
- 2 cups chickpeas cooked and drained
- 3 tbsp olive oil
- 1 tsp salt
- 2 tsp curry spice
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper then pour the chickpeas onto the paper and drizzle over with the olive oil.
- Sprinkle on the salt and curry spice.
- Mix well with your hands to coat all of the chickpeas in the oil, salt, and spice.
- Place in the oven and roast for 20 – 30 minutes.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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