Roasted Chickpeas – Roasted Garbanzo Beans Recipe

Roasted Chickpeas are a low-fat, low-calorie alternative to those fattening cocktail nuts.  They are so simple to make and are very addictive!   A great party food to nibble on, especially when watching your favorite sports teams.

You can use any spices you prefer.   It even works well to use taco mix or fajita mix for the seasonings.  Serve this snack warm right out of the oven and enjoy.  I have found that this snack is best enjoyed on the same day they are made, since these do not seem to store well.  These roasted chickpeas also go great with beer, margaritas, and/or wine. They are definitely healthier than potato chips or tortilla chips.

For another interesting and delicious appetizer recipe using chickpeas, check out Chickpea Crostini Recipe.

 

Roasted ChickPeas

 

Roasted Chickpeas – Roasted Garbanzo Beans Recipe:

Roasted Chickpeas - Roasted Garbanzo Beans Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4 to 6 servings

Ingredients:

3 (15-ounce) cans chickpeas (garbanzo beans), drained
3 tablespoons light-tasting oil (olive oil, canola oil, safflower oil, etc.)
1 teaspoon coarse salt or to taste
1 teaspoon white or black pepper
1 teaspoon chili powder or smoked Spanish paprika
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

NOTE:  You can use any spice blend that you like.  You can even open a packet of taco or fajita seasoning to use on them - be creative!

 

Instructions:

Preheat oven to 375 degrees F.  Place oven rack in middle of oven.  Line a large baking pan with a silicone mat, parchment paper, or aluminum foil.

Drain and rinse the chickpeas in a colander. bDrain them well, shaking excess water off.  Pour the drained chickpeas onto a large baking pan lined with paper towels.  Place additional paper towels over the top of the chickpeas, and pressing down with your hands, pat them dry.  Remove any loose skins and discard.

Chickpeas in a strainer.

chickpeas drying.

Baking pan with paper.

 

In a small bowl, mix together the oil, salt, pepper, chili powder, cumin, onion powder, and garlic powder.

In a large re-sealable plastic bag, add the oil/seasoning mixture.  Pour in the dried chickpeas.  Seal the bag and, using your hands, gently toss the beans around in the bag to coat.  Place the coated chickpeas, in a single layer, onto the lined baking pan.

Chickpeas in a bag.

 

Bake approximately 50 minutes, shaking the pan every 10 minutes, until the chickpeas are golden brown, crispy, and not soft. Remove from oven.  Taste them to make sure they are not soft.

Serve warm or allow to cool to room temperature

I have found that the Roasted Chickpeas are best the day they are made.  They just do not store well.

Recipe makes approximately 4 to 6 servings.

4 Servings - Each Serving = 1.5 fat grams, 39 fat carbs, 210 calories

6 Servings - Each Serving = 1 fat grams, 26 carbs, 140 calories

 

https://whatscookingamerica.net/Appetizers/RoastedChickPeas.htm

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