I absolutely love chickpeas. I normally use them in a cold chickpea salad (recipe to come later). Chickpeas are considered a true superfood. In a 1 cup serving they provide all of the following:
- 268 calories
- 12.5 grams of dietary fiber
- 14.5 grams of protein
- 4.2 grams of fat
- 84% manganese
- 71% folate
- 29% copper
- 28% phosphorus
- 26% iron
- 17% zinc
After some prodding from a certain someone…ahem, Wayne 😉 …I finally decided to try roasted chickpeas.
I have been a little hesitant to try these because of all the online reviews I read about them turning out soggy. I read a lot of recipes and reviews from many trusted food blogs.I finally found out all the tricks to keep these crispy and delicious.
Use organic chickpeas. I have found that these are typically firmer and hold up much better in salads or roasting.I found this brand at Food Lion for .98 cents a can.
Drain and rinse chickpeas in a colander. It is best to allow them to sit there for a little while to make sure all the water drains out.
Lay chickpeas out on a clean dishtowel to completely dry out. This is the important step to make sure they are CRISPY! Try to let them sit for a little while. And yes, I am still using my Christmas towels in late February…no judgements 😉
In a large bowl, mix olive oil and salt gently with chickpeas. From everything that I read, it is better to add additional spices after roasting so they do not burn.
Line a sheetpan with foil and spread out chickpeas in a single layer.
Roast for 25 – 30 minutes at 400. To prevent them from cooking unevenly, every 10 minutes I gently shook the pan to roll them around.
While they were cooking, I mixed together the following spices. There are so many options available to season these, so feel free to experiment with what you have on hand. I love spicy and smoky and this combination turned out great!
Once they came out of the oven, I gently tossed them in a bowl. These are best when they first come out of the oven…they are crispy & hot. However, they are also great to store in small individual containers. After they cool they turn into a spicy, chewy alternative to chips. I hope that you all love them as much as I did!
3 Cans Organic Chickpeas – Drained & Rinsed Well
3 TBSP Olive Oil
1/2 TSP. Salt
1/4 TSP. Black Pepper
1/2 TSP. Crushed Red Pepper
1/4 TSP. Smoked Paprika