The are known for their high protein and fiber content…making them a perfect item to include for a meatless dish. The beneficial vitamins and minerals in chickpeas include potassium, vitamin A, calcium, iron, phosphorus, vitamin C, and several more.
Tips for making the best crunchy and crispy roasted chickpeas:
You will rinse the chickpeas and drain the very well. Spread out on a towel or paper towel and pat dry. A little moisture is OK but you want them for the most part pretty dry! Next, remove the skins. This isn’t necessarily mandatory but it makes for an even crispier roasted chickpea! Then toss in 1 Tbsp. olive oil and your salt. (Or you can choose to salt after chickpeas are done baking, chefs choice!) You’ll bake at 325 degrees F for 45 minutes, giving the chickpeas a shake and stir halfway through. Allow the chickpeas to cool and then enjoy as a snack or on top of salads or grain bowls. Do not store in a closed container, allow the chickpeas to breathe – this will prevent them from getting mushy or soft. I usually store mine at room temperature. The are known for their high protein and fiber content…making them a perfect item to include for a meatless dish. The beneficial vitamins and minerals in chickpeas include potassium, vitamin A, calcium, iron, phosphorus, vitamin C, and several more.
These Roasted Chickpeas are
Protein packedPlant basedGreat on salads or bowls – so versatile!Perfect for a crunchy snackCustomizable (change up the seasonings!) I love simply salt, but also great with smoked paprika, cinnamon & sugar, ranch seasoning, turmeric and ginger, Everything but the bagel seasoning…the options are endless.
Have you had roasted chickpeas before? If so, what is your favorite way to enjoy roasted chickpeas?
