Did you know. Roasted chickpeas are the new cool.
Seriously!
And honestly, it wasn’t something that was ever on my list, I mean, I like chickpeas, or garbanzo beans (which I prefer, because it sounds funny. I like funny sounding foods), in salads, falafels, hummus, hummus chips…but roasted? Never even crossed my mind. Boy was I ever missing out. This roasted chickpeas recipe is super amazing, and it’s actually inspired by my Greek dressing. I figure since everyone is working on a spicy and BBQ flavored roasted chickpeas recipe, I’ll head back to the homeland of this prized pea.
I noticed that in most recipes, the chickpeas are marinated in the seasonings of choice before roasting, but I prefer to roast them for awhile before I dump them in a bowl of delicious spices and pop them back in the oven to finish off.
I find that when I do it this way, the chickpeas are less likely to overcook or have the seasonings burn. I always finish them off with a final sprinkle of kosher salt, because the large crystals add the perfect crispy crunch to an already crunchy delight!
Do any of you get the urge to peel every pea when you’re washing and drying them? The skins just start coming off and I cannot help myself. Pretty sure I’m a little bit crazy, or maybe slightly OCD, but if I don’t stop myself, I’ll spend an hour peeling every last one of those chickpeas, and there is no reason to do it for this roasted chickpeas recipe. Hummus is another story, however.
When you’re dieting like I am, you want to be sure you’re packing a good punch with your snack choices, which is why I love this roasted chickpeas recipe. They are low in fat, high in protein, and only have around 30 calories per tablespoon! A handful will keep you full until your next meal, for sure!
Ingredients
- 2 15 oz Cans Chickpeas
- 2 Tbsp Extra Virgin Olive Oil
- 2 tsp Red Wine Vinegar
- 2 tsp Fresh Lemon Juice
- 1 tsp Kosher Salt
- 1 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Cracked Black Pepper
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper. Drain, rinse, and thoroughly dry the chickpeas, then place in a single layer on the baking sheet.
- Roast for 10 minutes, then remove from oven, use a spatula to turn the chickpeas so they bake evenly, then roast for another 10 minutes.
- In a large mixing bowl, add the remaining ingredients and whisk to combine. Add the hot chickpeas and toss gently until fully coated.
- Place the coated chickpeas back onto the baking sheet and continue roasting for 10 more minutes, checking occasionally to be ensure they don't overcook and burn. Allow to cool completely and enjoy!
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