Roasted Chickpea Snacks
Roasting chickpeas brings out their nutty flavor. Add you favorite spice blend for a tasty afternoon snack. Vegetarian and gluten free.
servings
Ingredients
- 2 15 oz cans chickpeas, rinsed and drained
- 3 tbsp canola oil
- black pepper, freshly ground - about 8 twists of the pepper mill
Instructions
- Preheat oven to 400˚F (200˚C).
- Dry excess moisture from chickpeas using paper towel. Combine chickpeas, canola oil and spices in medium bowl. Stir and spread onto parchment paper cookie sheet.
- Roast for 30 minutes in oven. Stir. Roast another 20 minutes, stirring every 5 minutes. Cool completely before storing in an airtight container.
Comments
Instead of pre-cooked snacks, does anyone have experience with cooking lentils on the dashboard in a black jar, with a reflector, or both? I can’t vacation this year but I’m curious about cooking lentils and mung beans en route this way.
We vacationed for a month-long road trip using only our rice cooker. For snacks we did leftovers, good bread with avocado, cherry tomatoes, peanut butter, nuts, dried fruit, celery, etc. We always had a big container of a dry crunchy slaw/salad we could add fruit and nuts to. It was easier than I thought and saved a lot of money besides letting us eat the way we like. It was also interesting to see grocery stores all over the place. I’ve never cooked on the dashboard.
I’ve never been great at cooking but I nailed this recipe and I have to say. Chickpeas never tasted better! (Coming from a Hummus addict)
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These are great ! I mix it up with a little ground cumin and black pepper and dash of cycanne — I think the possiblities are unlimitited ! Put on our salads even great on a pasta salad ! Nice surprise !
can you bake them without oil ?
Hi Richard, the chickpeas need oil to keep from sticking and to get nice and crispy and browned. You can use any kind of oil like coconut oil if you don’t have any canola oil. Thanks!
Avocado oil is healthier than canola and can be heated up to 500 degrees without damaging it.
I bake them without oil and they’re great, and healthier that way too.
I make them without oil also. 120 cal. of fat per Tablespoon!
Crockpot Chick Peas:
1 lb dried Chick Peas
7 cups water
1/2 tsp baking soda
Cook overnight in a crockpot. Use for Hummus, or whatever.