Chickpeas, also called garbanzo beans, are inexpensive, readily available in your local supermarket, and packed with fiber, protein, folate and iron.. When roasted, chickpeas become crunchy, almost like a nut. The key to this recipe is to keep stirring the chickpeas as they cook, and checking often to make sure they are golden brown, but not too done. Taste them to make sure they are crispy
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Yield: 2-3 servings
- 1 15 oz. can chickpeas
- 1 Tbsp. olive oil
- kosher salt or sea salt, or garlic salt
- Preheat oven to 400 degrees F
- Toss chickpeas with olive oil and kosher salt.
- Spread out in an even layer on a heavy baking sheet.
- Roast 30 minutes.
- Turn heat down to 375 degrees F. Stir they chickpeas. Roast another 5-15 minutes, until they are golden brown, but not burned.
- Taste, and adjust seasoning.
Note: For best results, watch the chickpeas carefully. There is a perfect point when the chickpeas become crunchy and golden, almost like nuts. Roast them too long, and they get too hard. Too short, and they taste too soft.
Makes 3-4 servings.
Per serving (based on 3):
206 calories, 6 g fat (1 g saturated fat), 0 mg cholesterol, 32 g carbohydrate, 6 g fiber, 7 g protein, 1% vitamin A, 9% vitamin C, 5% calcium, 11% iron
Roasted chickpeas taste best when eaten immediately.