Kelly the Culinarian: Cooking with Kelly: Quick Roasted Chickpea Snack

Sunday, April 22, 2012

Cooking with Kelly: Quick Roasted Chickpea Snack


I've been trying to find new snacks that area easy to make, portable and not chips or carrots. I think I've had enough of the carrots, so I wanted to try a roasted chickpea treat. I enjoyed this because it was like eating peanuts, except without the fat and with the protein. Plus, this was easy.

Roasted Chickpeas
1 16-ounce can of chickpeas
2 Tablespoons extra virgin olive oil
1 Tablespoon kosher or sea salt
1 teaspoon cumin
1 teaspoon garlic powder

Drain and rinse the chickpeas, then dry them well with a kitchen towel. Peel the chickpeas. The easiest way to do it is pinch the chickpea until the skin comes off.

Place the dried, peeled chickpeas in a bowl with the remaining ingredients and toss to combine.

Roast the chickpeas in a 400-degree oven for about 40 minutes, turning every 10 to 15 minutes to prevent burning, or until the chickpeas are brown.

2 comments:

kilax said...

I love love love roasted chickpeas! I need to start making them again. I think they kind of taste like cornnuts. What do you think?

Kelly Janowski said...

I'm not sure if I've ever had cornnuts. I enjoyed these, though, they're tasty.