You know what my favorite recipes are? The easy ones. You know whats better than the easy recipes? The easy and fast recipes. I love a recipe where I can rummage around my kitchen and throw together whatever is left at the end of the week. And if I’m being perfectly honest, more often then not I am just rummaging around the kitchen looking for something to eat or make to eat.
I am a chronic snacker. I am always being made fun of because I eat no less than every 3 hours. The real challenge is snacking on things that aren’t terrible for me. This recipe is great because not only are chickpeas delicious and fun to eat, they are packed with protein and fiber. They are actually good for you, but taste like they aren’t. Crunchy on the outside, soft on the inside, and in whatever flavor you want.
Roasted chickpeas are super easy and extremely versatile. I have even seen recipes where they are made as a sweet snack. In this case, I went savory. You can toss the chickpeas with a mixture of any of your favorite spices and/or herbs. Here is what I used:
Salt, Garlic Pepper, Pepper, Extra Virgin Olive Oil, Minced Garlic, Parsley, Chickpeas (duh)
By the way, chickpeas and garbanzo beans are the same thing.
The first thing you are going to do is
drain and rinse your chickpeas , just kidding, preheat the oven to 400F first. THEN run those bad boys under clean water for a minute or two. You may see some “skins” start to come off of them, don’t worry about those and just toss whatever does come off. Get them nice and dry after, I recommend laying them out on a clean kitchen towel, and then covering them with another towel and gently rolling them to get as much moisture out as you can.
Next, put them in a bowl so you can add your spices and olive oil. This may drive some of you nuts, but I didn’t measure a darn thing for this whole recipe. Unless you count the chickpeas, which was just one can. Lets just go back to that happy place of how easy, awesome, and fast this recipe is…
If salt isn’t for you, skip it. Not a pepper person? Skip it. Hate parsley? Well you’re just weird. Just kidding, my point is that you don’t have to stick to these spices. After you put enough oil to cover all the chickpeas, add in your spices of choice. For a fresh spice like parsley, wait until the chickpeas come out of the oven. Mix until all the chickpeas are coated in oil and spices. *Bonus tip:* Adding a little extra oil will give these little guys some extra crunch.
Spread them out on a baking sheet and pop them into the oven for 20-30 minutes, shaking the pan every 10 minutes. They will be done once they reach a golden brown.
While mine were baking I chopped up some parsley and then tossed it with the chickpeas when they were done. Not only did it look pretty, it added some freshness to my savory snack.
They are best when eaten while warm, and sadly don’t keep too well. All the more reason to eat them all in one sitting–er I mean share them with friends! (Yah, right.)