Happy New Year! I was so blessed in 2012 and I cannot wait to see what is in store for 2013. This week I am sharing a new fun and healthy recipe for you to add to your collection. At my house we are always looking for quick, healthy and yummy snacks (especially the kids). I never really thought about chickpeas as a snack but they were so good.
The kids and my husband loved them. A great thing about this recipe is you can change up the flavors everytime you make it. I stored the leftovers in mason jars so they are ready to be eaten as a snack. You can store them for up to five days but I know they will not make it that long in our house. Tip: Make sure you do not seal them up until they are completely cooled.
I divided the recipe in half and tried the original with just olive oil and salt and then the Chili chickpeas. I loved them both and I can’t wait to try other flavors. The spice mixtures below are for the full recipe so if you decide to split it up divide the seasoning amount.
Enjoy trying new foods and flavors this year and choose to make healthy choices for you and your family!
Ingredients
- Non-stick cooking spray
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 2 Tablespoons olive oil
- 1 1/2 teaspoons kosher salt or coarse salt, or more to taste
- Chili Chickpeas:
- Mix together 1/2 teaspoon ground chili powder and 1/2 teaspoon ground cumin. Add to chickpeas before baking.
- Rosemary and Garlic Chickpeas:
- 2 teaspoons minced fresh rosemary and 1 teaspoon finely minced garlic. Add to chickpeas before baking.
Instructions
- Preheat oven to 375 degrees. Spray a rimmed baking sheet with nonstick cooking spray.
- Pat the chickpeas dry with dish towel or paper towels. Toss the chickpeas in a bowl with olive oil and salt.
- Add additional seasonings, if desired.
- Bake the chickpeas until they have turned golden brown and shrink slightly, 35-40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard.
- Taste for seasoning, adding more salt if needed.
- Serve the chickpeas warm or room temperature.
- Store in air-tight container after completely cooled for up to 5 days.
Recipe from “The Mom 100 Cookbook” by Katie Workman.
We eat a lot of chickpeas too! I keep saying I want to try roasting them…you have me convinced:-)
Jocelyn @BruCrew Life recently posted..Marshmallow Reeses Blonde Brownies
These sound yummy!
Terry recently posted..John and Terry’s Favorite Recipes of 2012
I looooove crispy chickpeas! One of my favorite snacks yet I never get around to making them. Changing that this year!
Hayley @ The Domestic Rebel recently posted..Death by Chocolate Cookies
LOVE roasted chickpeas. I’ll have to give your recipe a try. I make pretty spicy.
What a great snack! I love roasted chickapeas and I love the name you gave them! Awesome recipe!!
Jennifer @ Peanut Butter and Peppers recently posted..Southwestern Chicken Soup Revamped
I totally forgot about these, for some reason. I need to bring them back! I love them with honey….
Loretta | A Finn In The Kitchen recently posted..Roasted Guacamole