Savory Roasted Chickpeas Are A Delicious Snack Or Crunchy Topping for Salads and Vegetables.
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Savory Roasted Chickpeas
Savory Roasted Chickpeas have all of the flavor of a bowl of nuts but are much healthier. They have a fraction of the fat and are high in vitamins, fiber and iron. My husband couldn’t stop eating them! (the recipe says to serve warm but they are just as good cold or at room temperature.) Put a bowl of these out while your main dish is resting, and your guests will happily wait until dinner is served.
What is the difference between chickpeas and garbanzo beans?
Only the name. Both refer to the same legume.
What is aquafaba?
Aquafaba is a fancy name for the liquid that comes out of a can of chickpeas when it is drained. It never occurred to me to save it, but it turns out to be an excellent substitute for egg whites. Aquafaba whips up so well that it is an easy way to make vegan meringue and other baked goods.
Is it okay to eat raw chickpeas?
It is safe to eat canned chickpeas as they are already cooked. If you buy dried chickpeas, cook them on a stove or in a pressure cooker before consuming them.
Can I use regular paprika instead of smoked?
The smoked paprika gives these a lovely flavor, but sweet paprika will work fine. If you prefer a smokier taste, add a few drops of Liquid Smoke to the batch before roasting.
Products used in making this recipe:
Colgin Liquid Smoke, 16.0 Ounce
Bellemain Heavy Duty Aluminum Half Sheet Pan, 18″ x 13″ x 1″
2dayShip Premium Quilon Parchmet Paper Baking Sheets, Pan liner, White, 12 X 16, 200 Count
Savory Roasted Chickpeas
Ingredients
- 11/2 cups cooked chickpeas may use one 15-ounce cand
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
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Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
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Drain chickpeas and pat dry. Place them on baking sheet in a single layer.
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In a cup or small bowl, place cumin, garlic powder smoked paprika and salt. Stir with a fork to combine.
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Toss spice mixture with the chickpeas.
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Drizzle with olive oil and toss again.
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Roast for 20 minutes stirring occasionally during cooking so that the chickpeas are evenly browned. Serve warm.
Recipe Notes
This recipe is adapted from Bubbe and Me in the Kitchen
This looks delicious–I love chickpeas! And cumin! Since my picky husband dislikes cumin (along with many other spices ) I can hog them to myself…great healthy snack.
These are addictive! Great snack food.