The Kid loves snacks, and our Taco Tuesday Roasted Chickpeas were no exception. We’ve been roasting chickpeas regularly for the last few years. Testing out various methods, temperatures, and seasonings. It’s gotten to the point that I often make two cans and have to buy cans of chickpeas in bulk.
Chickpeas
Get low sodium chickpeas. They don’t have to be organic, but sometimes they are on sale. Low sodium allows you to control how much salt you add. Not all chickpeas are created equal. Find a brand that when you open the can there aren’t a lot of skins or broken pieces. You might have to try a few brands. Drain the can and rinse the chickpeas well, then make sure to thoroughly dry them.
Seasoning
You can use any seasoning you like, but it was Taco Tuesday so we used Penzey’s Bold Taco Seasoning. You only need a little. The spices will really bloom when they heat up. We’ve used bbq seasoning, dill seasoning, garlic salt, or asian five-spice. Roasted Chickpeas are pretty neutral, so they will take just about any flavor.
So why not theme it? That’s why we did Taco Tuesday Roasted Chickpeas. But if you were serving Asian, use an Asian flavor. Have fresh herbs in the garden, grab those.
Just make sure you dry the chickpeas really well. They won’t crisp up if they are too wet. Use a clean kitchen towel or paper towel, and dry them well. You want them crispy, that’s the point! Then add the oil and seasoning. Bake until they are firm to the touch. Enjoy! They won’t last long, but if they do, you want to make sure you eat them in 24 hours and store them, tightly sealed, on the counter.
| This recipe is part of our Healthy Snack Week. |
Taco Tuesday Roasted Chickpeas
Ingredients
- can Chickpeas
- Olive Oil
- Salt
- Taco Seasoning
Instructions
- Preheat oven to 400°F
- Open the chickpeas, drain and rinse them – pick out any skins
- Dry the chickpeas well using a kitchen towel or paper towel and place them on a parchment lined baking sheet
- Drizzle with olive oil and using your hands move the chickpeas around to ensure they are coated
- Sprinkle salt and taco seasoning on the chickpeas and shake the pan gently to coat
- Place the pan in a pre-heated oven for 10 minutes and check, gently touch and if they are still a little soft place them back in the oven for another 3 minutes
- When they are golden brown and firm to the touch, pull them out and leave them on the pan for 5 minutes to finish crisping
- Serve immediately
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