19 August 2013

Roasted Chickpeas

Monday lunches tend to be leftovers. We had pasta and salad last night, so I decided to eat the salad. I added chickpeas for a quick protein.

The salad was delicious, but I had a lot of uneaten chickpeasperfect for experimenting with roasted chickpeas!

Roasted Chickpeas (makes 2 cups)
Recipe based on this Roasted Chickpea recipe from Jessica of how sweet it is.

2 cups cooked chickpeas
1-2 teaspoons olive oil spray
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika


  1. Preheat oven to 425 degrees.
  2. Place rinsed chickpeas on a paper towel. Pat dry and remove any loose skins.
  3. Cover baking sheet with aluminum foil. Place chickpeas on baking sheet.
  4. Lightly mist chickpeas with olive oil. Sprinkle with salt, pepper, garlic, and paprika. Roll chickpeas to coat.
  5. With chickpeas in a single layer, bake for 15 minutes.
  6. Remove from oven and roll chickpeas. Bake for another 15 minute.
  7. Let cool and eat!

The chickpeas smelled delicious as they cooked. Some of the chickpeas were still chewy when I removed them from the oven, so I cooked them for an additional 7 minutes. This will probably vary from oven to oven. 

Roasted chickpeas high in protein and a great alternative to chips. They have a similar taste and texture as corn nuts and taste best after they have cooled.

It was my first time using one of Jessica's recipes, and I found her conversational directions easy to follow.

I recommend trying this recipe. Next time I will use honey to make a sweet and salty version.

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