As I was making these tasty snacks I was having to swat little hands away so I could take some pictures for you guys before they were all gone! Not just one but 4 recipes for crunchy roasted chickpeas in 4 flavors to have on hand is a good way to stay armed and ready when you get the munchies. These things are addictive, seriously.
Make these if you are detoxing or just eating. They’re super healthy for you. If you just keep a few cans of garbanzo beans (a.k.a. chickpeas) handy, then chances are you have at least one of these recipes ready to make. When I was researching I found all of the spices needed in my drawer. They are the common ones we have usually have. (Just so you know, I started to make some with za’atar and it was scrapped when I couldn’t find it at the store).
By the way, I’ve made several batches of chickpeas with different recipes but a couple of my favorites came from This Grandma is Fun.
Making the basic recipe:
When you make roasted chickpeas you’ll first need to dump canned garbanzo beans into a colander and rinse. (I used two 14-15 oz cans) Then, spread onto a towel or paper towel and let them dry out the best you can–at least 30 minutes. The dryer they are the better they’ll crispen up.
Meanwhile, preheat your oven to 400°F and get out a rimmed baking sheet and line with parchment paper. Try to cover as much of the pan with paper. I noticed any beans that rolled off of the paper and touched the pan directly cooked too much.
After they are dried out, spread the beans in a single layer on the pan. Bake for about 40 minutes. If they aren’t crisp enough for your liking, keep them in a few more minutes, but keep a sharp eye on them, they burn quickly.
After you pull out of the oven immediately toss with 2 tablespoons of olive oil and then your spices. Done and done!
So, I’ll start with our favorite (or what disappeared in a flash):
Parmesan
After coating with olive oil toss with 4 tablespoons of fresh grated parmesan and 1/2 teaspoon each of garlic powder and sea salt.
Garlic
After coating with olive oil toss with 2 teaspoons of garlic powder, 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper.
Spicy
After coating with olive oil, toss with 1 teaspoon each of cumin and chili powder, 1/2 teaspoon of cayenne and 1/2 teaspoon of sea salt. Up the cayenne to 3/4 teaspoon for more kick!
Ranch
There’s more to this one, but it’s worth it. After coating with olive oil toss with 1 1/2 teaspoons dried parsley, 1/4 teaspoon black pepper, 1/2 teaspoon garlic salt, 1/4 teaspoon garlic powder, 3/4 teaspoon of onion powder and a pinch of sea salt.
You might consider stocking up on cans of garbanzo beans so you can make your next batch soon after these are gone!
xo–
Megan
P.S.–another snack to try…coconut lime no bake energy bites.
| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
people
|
- 2 cans garbanzo beans drained & rinsed
- 2 tablespoons olive oil
- 1 teaspoon Cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 2 cans garbanzo beans drained & rinsed
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1 1/2 teaspoon parsley flakes
- 1/2 teaspoon garlic salt
- 1/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- pinch sea salt
- 2 cans garbanzo beans drained & rinsed
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cans garbanzo beans drained & rinsed
- 2 tablespoons olive oil
- 4 tablespoons parmeson
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
Ingredients
Spicy
Ranch
Garlic
Parmesan
|
- After draining and rinsing garbanzo beans, let dry on paper towels for at least 30 minutes. Preheat oven to 400°F. Bake beans on a parchment lined rimmed cookie sheet for 40 minutes or until crispy. Immediately toss with olive oil in a large bowl, then add rest of ingredients and toss. Enjoy!
