Roasted Chickpeas:
I admit that growing up I was never a fan of chickpeas. Living in a Dominican household, chickpeas were always served stewed as a side dish with rice or cold as a salad, none of which I enjoyed. Now as an adult, I have grown to enjoy and appreciate chickpeas and truly love trying new recipes. This roasted chickpea recipe was suggested by my daughter. She made them this way and loved the taste and crunchiness. The best part of this recipe is that it can be enjoyed as a snack, salad topping, meal topping, or side dish. Chickpeas are gluten free, vegan, and have protein (a great source of plant based protein), fiber and healthy carbs. They are also cholesterol free and low in calories which is great if you are watching your heart health and calorie intake. This recipe is not only delicious, it is also so easy and quick to make, how can you NOT try it? Give it a try and see for yourself. Now, let's cook!
Course: Snack/Side dish/Salad topping
Cuisine: Mediterranean/American
Serving size: 2 cups
Cook Time: 25-30 minutes
Ingredients:
Instructions:
I admit that growing up I was never a fan of chickpeas. Living in a Dominican household, chickpeas were always served stewed as a side dish with rice or cold as a salad, none of which I enjoyed. Now as an adult, I have grown to enjoy and appreciate chickpeas and truly love trying new recipes. This roasted chickpea recipe was suggested by my daughter. She made them this way and loved the taste and crunchiness. The best part of this recipe is that it can be enjoyed as a snack, salad topping, meal topping, or side dish. Chickpeas are gluten free, vegan, and have protein (a great source of plant based protein), fiber and healthy carbs. They are also cholesterol free and low in calories which is great if you are watching your heart health and calorie intake. This recipe is not only delicious, it is also so easy and quick to make, how can you NOT try it? Give it a try and see for yourself. Now, let's cook!
Course: Snack/Side dish/Salad topping
Cuisine: Mediterranean/American
Serving size: 2 cups
Cook Time: 25-30 minutes
Ingredients:
- 2 cans (15 oz.) chickpeas (low sodium preferred), drained and rinsed
- 1-2 tablespoons olive oil (or avocado oil if preferred)
- 1 tablespoon chili powder (add more or less to your liking)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt (some extra for topping if desired)
- 1/4 teaspoon ground black pepper
- Parchment paper
- Baking sheet
Instructions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Lay the chickpeas onto a dry kitchen towel and pat them dry with paper tower. Transfer them to a mixing bowl. Set aside.
- In another small bowl, combine the chili powder, garlic powder, onion powder, cumin, salt, and pepper. Set aside.
- Drizzle the olive oil over the chickpeas, mix them well to coat them in the oil.
- Sprinkle the dry seasoning mix onto the chickpeas and mix and toss to coat them well.
- In a single layer, pour the chickpeas onto the baking sheet. Bake them for 25-30 minutes, tossing them every 10 minutes to make sure all the sides brown nicely.
- Remove from the oven and sprinkle with more salt if desired. Serve hot or let them cool if preferred. Enjoy!