This snack is not only healthy or cheap but it is savory and crunchy. These little poppers are also packed with fiber and protein making it a super snack – great for afternoon “pick me ups.” There are many recipes out there for roasted chickpeas ranging from sweet to savory. I am new to the world of roasted chickpeas so whenever I find a yummy concoction I’ll be sure to share.This one is just downright delicious!
-1 can of chickpeas, rinsed and drained
-Juice of one lemon
-1/4 teaspoon lemon zest
-2 cloves of garlic, minced
-1 tablespoon olive oil
-½ teaspoon salt
-freshly ground pepper to taste
-½ teaspoon granulated garlic
-1 teaspoon dried herb of your choice. We like Thyme byt you could also use parsley, rosemary, basil, etc.
1.) Combine the chickpeas, lemon juice, lemon zest, and garlic in a bowl. Mix well and allow the chickpeas to marinate for an hour. The more you let the chickpeas marinate the more the lemon/garlic flavor will be infused so feel free to marinate for more than an hour if you like.
2.) Preheat oven to 400
3.) When you are finished marinating drain the chickpeas but do not rinse. Spread chickpeas across a lightly greased baking sheet. Make sure they are in one layer. Season lightly with oil, salt, pepper, garlic powder, and herbs. Shake pan gently to coat chickpeas with seasoning. Repeat however many times you feel it takes to coat the chickpeas. Don’t overdo it though because they will just come out really salty. I try to limit it to two shakes.
4.)Roast the chickpeas for 35-40 minutes. Every 10 minutes roll the chickpeas around for an even browning and less burn. Some of the chickpeas may pop like popcorn as they cook, so be careful when you are stirring them. When the chickpeas are a nice brown with caramelized spots they are ready to come out.
5.) As tempting as it will be to just eat them off the pan, please wait until they cool a little bit before popping a few. These suckers will be hot and it is not worth the risk of singeing your taste buds. Trust me… you are going to want to be able to taste these 🙂
6.) If you do not finish the batch you made and want to save what is left, keep them in a tightly sealed container at room temp. They will go soggy if not kept air tight.
*Warning-these are highly addictive!
*All photos are originals belonging to me.