My daughter started full day kindergarten in September and while I knew she’d be tired after school, I had no idea she would also be ravenous. She bounds off the school bus and heads straight for the kitchen. After a few weeks of the same after school snacks (apples with peanut butter! cheese and crackers! whole grain muffins!) we were bored. I needed some new snack ideas that could I prep ahead of time and have waiting for her when she got off the school bus.
I was browsing the aisles of the food store one day and a can of chickpeas caught my eye. I vaguely remembered that I roasted them once and they were delicious. Luckily, both of my kids are adventurous eaters and I knew they’d be willing to try them if I could come up with some delicious recipes.
Chickpeas, also known as garbanzo beans, are a super nutritious legume with a mild taste. They’re high in dietary fiber, which aids in digestion. They’re also full of protein, so they’ll help keep you fuller for longer. When they’re raw you can sprinkle them on a salad or add them to chili, soups, and stews.
Chickpeas after roasting and drying out – Dry Roasted Chickpeas Recipe on Scratch Mommy
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Roasting chickpeas is very simple and the end result is a crispy little snack that’s easy to pop in your mouth and satisfy the need for something crunchy. I usually leave the bowl out and snack on them all day long. Experiment with spices and come up with some delicious creations. You can add whatever flavors you desire and you’ve got an easy, healthy, and delicious snack…a fun new side dish for dinner time…even a sweet dessert! And, I’m happy to say, they were kid-tested and kid-approved! My daughter now asks for them all the time.
- 1 Can Chickpeas (organic, non-BPA lined can of chickpeas)
- ⅛ t Garlic Powder (non-irradiated, organic garlic powder)
- ¼ t Sea Salt
- 1-2 t Extra Virgin Olive Oil (organic, cold-pressed, unrefined olive oil)
- Preheat oven to 400.
- Put the chickpeas in a strainer and thoroughly wash them with cold water. Let them drip dry for a few minutes.
- Line a cookie sheet with paper towels and transfer chickpeas. Using another paper towel on top of the chickpeas, gently roll them to dry. (It's ok if the skins come off. If they do, just throw them out.)
- Take ALL paper towels off the cookie sheet. If you have time, let the chickpeas sit out for another 5 minutes.
- Bake chickpeas for 15 minutes. (At this point they will start looking dry. That's a good thing!)
- Remove from oven and sprinkle chickpeas with olive oil. Use a spatula to move the chickpeas around so that all of them are lightly coated. Sprinkle with garlic powder and salt and return to oven.
- Continue to roast for 15-20 more minutes until they are golden in color.
- Remove chickpeas from oven and serve warm or cool. (Either way, they won't last for long!)
Roasted Chickpeas Variations
If you like a little kick, add some organic cayenne pepper to the recipe above.
If you want a cheesy snack, use the recipe above, but also add 2 tablespoons of parmesan cheese when you add the salt and garlic.
If you’re looking for a sweet snack, follow the roasting directions above, but use 1 teaspoon of organic brown sugar and 1/2 tsp organic cinnamon.
Get creative with your spices and if you find a combination you love, let us know!
Comments 1
We LOVE roasted chickpeas!