I don’t know about you but if I could just shake the habit of snacking this whole journey would be much easier. At night, all I want to do is snack and snack and snack. First on something salty than sweet than salty again then sweet and so on. It’s my healthy eating Achilles heel.
Needless to say I am always on the lookout for sweet and salty snacks that will actually taste like a snack (I’m looking at you veggies). Which is why these roasted chickpeas are PERFECT! They everything you want in a recipe: cheap, easy, fast and scrumptious.
These are best made with cooked chickpeas but can also be made with canned. If you’re going to use canned please make sure you get a brand with no added sodium. Cooked chickpeas have more nutrients than canned and they roast to be crunchier.
You can flavor these with almost anything! I am sharing 2 recipes here for the ones I made (Garlic Parmesan and Honey Cinnamon) but the possibilities are endless. Just use the base recipe and go from there! Here are just a few others that would be tasty: Soy Sesame, Taco, Peanut Butter and Salt + Vinegar.
It’s imperative that you let these dry after cooking, or after rinsing from the can. The wetter they are the less crunchy they will be and their crunchiness is the draw.
When you take them out of the oven they may seem not quite as crunchy as you’d like, but as they cool down they become slightly crunchier. So, take them out of the over just before you think they are perfect. Also, some may jump and pop around when in the oven. It’s surprising at first, lol. If they land on the bottom of your oven, they will burn and stink. You’ve been warned.
21 Day Fix Roasted Chickpeas Container Count:
Red: 1 (chickpeas) for vegetarians + vegans
Yellow: 1 (chickpeas) for carnivores
teaspoon: 1 (olive oil)
There are roughly 5 servings if you’re counting a red container and 8 servings if yellow.
*Garlic Parmesan:* 1/4 cup grated parmesan cheese, 2 tsp garlic powder, 1/2 tsp salt
*Honey Cinnamon:* 1.5 tsp cinnamon, 1/8 tsp nutmeg, 1/4 tsp salt, 2 tbsp honey
Serves 8 servings
40 minTotal Time
- 4 cups cooked chickpeas OR 2 cans
- 2 tbsp olive oil
- Preheat oven to 425 degrees.
- Rinse chickpeas (if using canned) and lay on and cover with paper towels to dry.
- Place parchment paper on cookie sheet and spread dry chickpeas on it.
- Roast chickpeas in the oven for 35 minutes, shaking around half way through.
- Remove from oven and immediately put into a bowl.
- Mix with oil and seasonings until all chickpeas are covered.
- Spread back out on cookie sheet and roast for 5 more minutes.
- Take one out of oven, let cool and taste. If it's just almost crunchy enough, remove all from oven and allow to cool.
- Store in an airtight container for up to 4 days.