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Crunchy Roasted Chickpeas

 


Written by Sondi Bruner, newest intern here at the kitchen headquarters. 

Sondi Bruner is a holistic nutritionist, food blogger and freelance writer who can't stop dreaming about what to create in the kitchen. She believes that fresh, whole foods contain tremendous power and are the key to feeling healthy, energetic and joyfulSondi is thrilled to be interning with the Love in the Kitchen team. You can find her blogging at The Copycat Cook (www.thecopycatcook.wordpress.com).

In yesterday’s post about Pop Chips, Meghan revealed how many snacks that claim to be healthy are not as virtuous as they seem.

But now that we know the truth about junk food disguised with a health halo, what can we eat instead? How can we get our snack on without exposing ourselves to processed fats, oils and salt?

Enter crunchy roasted chickpeas.

These delicious nibblies will give you all the crunch and flavour you need to feel like a happy, satisfied snacker.

Want to know why these babies are good for you? Chickpeas are high in beneficial nutrients like iron, folate and the sleep-promoting tryptophan, plus they contain a unique set of antioxidants that protect our cells from damage. Chickpeas also keep our tummies, hearts and blood sugar levels happy.

Even better, you can flavour roasted chickpeas with whatever spices float your boat. We love the savory version below, but if you’re craving something sweet? Try cinnamon and coconut sugar. The sky’s the limit, folks. And you can crunch away without the MSG hangover.

Take that, Pop Chips.

Crunchy Roasted Chickpeas

2 1/2 cups chickpeas, drained and gently blotted with a kitchen towel
2 Tbs coconut oil or olive oil
1 Tbs chili powder
1 tsp cumin

1/2 tsp coriander

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp sea salt

Preheat the oven to 325 degrees F.

Toss the chickpeas in a bowl, add the oil and spices and mix until everything is coated. Taste and add more seasoning if necessary.

Lay the chickpeas on a baking sheet lined with a silpat or parchment paper. Bake for 45-60 minutes, giving them a stir every 10 minutes or so, until they are shrunken and crunchy.

Allow them to cool. Then devour.

Question of the Day: What are your favourite uses for chickpeas?

P.P.S. Love this recipe? Share today's tweetable and the chickpea love!

20 Responses to “Crunchy Roasted Chickpeas”

  1. Erin said… January 20, 2012
    I haven't made them in awhile, but in the past I've made honey roasted chickpeas with cinnamon.
  2. Missing some crunch in your life? Try these crunchy, roasted chickpeas: http://t.co/4Wk7fQwK #glutenfreecleanse
  3. loving this healthy snack! delicious, crunchy chickpeas courtesy of @meghantelpner and @sondibruner! http://t.co/IQUKkHzq
  4. Sunflowers7 said… March 18, 2013
    With summer coming I try not to use the oven as much - can these be roasted using my cast iron skillet?
  5. elain genser said… April 21, 2013
    these look great, and i want to try them, but i have to wonder about garlic salt and onion salt. I have always avoided them as being 'fake'. Am i wrong?? advise please if i should go out and buy them.
    • Meghan Telpner said… April 22, 2013
      Great question! Definitely choose organic spices & herbs whenever possible (not garlic salt, but garlic powder - or even better garlic flakes), and to be sure you're not getting anything yucky in your dried onions & garlic, I suggest using onion & garlic flakes even more than powders. You can leave them as flakes or use a spice grinder to grind them into a powder yourself.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

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