Crispy Roasted Chickpeas

Grain Free & Vegan

Watch out - these super easy, high fiber snacks are additive and a great way to satisfy a salty craving! These normally soft, mushy beans become crispy, crunchy bites after you roast them -YUM! Just grab a can of chickpeas (aka garbanzo beans), toss them in oil and add your favorite spice combination. Then roast them in the oven for 30-40 minutes or until crunchy. 

The first time I made these, I ate the whole batch in two "snacks". Yep...sure did...so...maybe you will want to double or triple the recipe?! You can eat them just as snacks (highly recommended) or toss them into other meals to bulk up the protein, fiber, and flavors - salads, soups, casseroles, and stir fries are all great vessels to host these crunchy beans.  We especially love these on salads this time of year, try them on our: Roasted Vegetable & Quinoa Tabbouleh, Spring Pea Salad with Roasted Fennel & Chickpeas, or Dairy Free Caesar Salad.

Crispy Roasted Chickpeas (Print Recipe)
Makes: 4 servings
Serving Size: About 1/3 cup

Ingredients*:
1 can garbanzo beans (aka chickpeas), rinsed and drained**
2 tablespoons grapeseed oil
½ teaspoon ancho chili powder
½ teaspoon cumin
½ teaspoon salt
1 teaspoon dried parsley

Directions:

1. Preheat oven to 425 degrees F. 
2. Toss all of the ingredients together in a medium bowl.
3. Line a baking sheet with parchment paper and spread out the peas evenly in a single layer.  
4. Bake for 30-40 minutes, until crunchy.
5. Serve hot or at room temperature.

*You can really flavor these with anything you want: oregano, thyme, sage, lemon juice, cayenne - ANY seasoning you enjoy really. You can mix and match the seasoning to the compliment the flavors of your meal.

**If you are on top of it enough to soak and cook your own beans, you will use 1 cup dried beans in this recipe. Soak overnight and cook until tender. 

Happy Roasting & Snacking!
~Billie & Jennifer