They’re crunchy, popable and not chips or candy. Chickpeas are the current snack we’re noshing on and we like ours on the go, topping salad or just in a bowl. And they’re really easy to make. Like, stupid easy.
Before we jump to the recipes (yes, plural because we’re giving you two!) let’s talk the nutritional merit of this snack. Chickpeas are a legume, range between 110-143 calories per half cup, contain roughly 6 grams of fiber, and are rich in protein. Yep, they’re pretty great. And when roasted, they’re straight up amazing because they’re crispy and delicious and feel sort of sinful but aren’t. Because we know some of you have a sweet tooth and some of you like things a bit salty, we’re given you these babies two ways. Read on.
CINNAMON & HONEY ROASTED CHICKPEAS
Editor’s Note: To make this snack vegan, substitute honey for maple syrup.
1 can of chickpeas + 1 Tbsp of coconut oil + 1 Tbsp of honey + 2 Tsp of cinnamon + 1 pinch of sea salt
1 cup of chickpeas + 1 Tbsp of olive oil + 1 Tbsp of nutritional yeast + 2 tsp of onion powder + 1 tsp of sea salt + 2 tsp of oregano
1.Rinse chickpeas and pat dry with a towel. Place in mixing bowl.
2. Cover chickpeas with oil and other ingredients. Taste test and then spread on a baking sheet with parchment paper. Place in a preheated oven of 400 for 35 minutes. Make sure to move chickpeas around every fifteen minutes to ensure they bake evenly and don’t burn.
3. Allow to cool for 5 minutes and then enjoy. Store in an airtight container.
HAVE YOU TRIED ROASTED CHICKPEAS YET? LET US KNOW IN THE COMMENTS.