I’ve been on the lookout for tasty, healthy snacks this summer. For me, these snacks also need to be easy to make and portable. That’s just how I roll these days! I came across several recipes for oven-roasted chickpeas and decided to give them a try.
I love chickpeas (or garbanzo beans) as an ingredient on a salad, in hummus, etc. And they are a great source of protein, which I am always conscious of as a vegetarian. I was excited to try them roasted. These were very tasty and got the thumbs up from Bear and even Baby E! She tried a few and kept saying, ‘More! More!” That’s my girl…..
1 can chickpeas
1 tablespoon olive oil
1 teaspoon kosher salt
Optional: additional seasoning to taste (Cajun or Mexican seasoning, or a blend of your own, see note below)
Preheat oven to 400 degrees. Drain and rinse chickpeas well in colander. Spread on a towel and allow to dry thoroughly before roasting. Toss dry chickpeas in bowl with olive oil, kosher salt and additional seasonings if desired. Roast for 30-40 minutes to desired crispiness.
Note: These are great roasted with just olive oil and kosher salt. If additional flavor is desired a Cajun or Mexican seasoning would be tasty, or create your own from whatever is in the pantry. I used a mixture of cumin, paprika and garlic powder. Don’t ask me the measurements……I have no idea. You could also add a pinch of cayenne pepper. I skipped that ingredient because I wanted them to be toddler friendly.