Recipe: Roasted Chickpeas
Roasted chickpeas – with chili? The perfect snack. These are easy to make – and being a celiac, I use these as ‘croutons’ in caesar salads. They are so good! You won’t be able to stop snacking on them.
First, I use bagged chickpeas that I have to soak and cook first. They are better than canned, yet use what you have access to.
Second, the spice is important. Recently, when my in-laws were here they introduced us to The Silk Road Spice Merchant and they have the most beautiful spices. Don’t underestimate the power of a good spice.
Ingredients
- 3 cups of chickpeas
- 4 tablespoons of olive oil
- 1 1/2 teaspoons of chili powder
To start, rinse your chickpeas and pat them dry. Put them in a bowl and drizzle with the olive oil. Then, dash on the spice and stir. Be sure that all of the chickpeas are coated in the oil and spice.
Next, lay them out on a baking sheet. Roast at 435 degrees for 20-30 minutes – until crunchy.
Done!
Just let them cool and then add to your favourite salad that needs a bit of a kick or just eat on their own as a snack.
These little guys are full of protein – 19g of protein for every 100g of chickpeas. That’s 2/3 the amount of chicken. See, you can get protein from other sources other than meat. It’s better to not be a secondary eater, but rather eat real, whole food.
Thanks for visiting and enjoy the treat!
Recipe
Roasted Chickpeas
Ingredients
- 3 cups of chickpeas
- 4 tablespoons of olive oil
- 1 1/2 teaspoons of chili powder
Instructions
- Set the oven to 435 degrees on roast.
- Next, rinse your chickpeas and pat them dry.
- Put them in a bowl and drizzle with the olive oil.
- Then, dash on the spice and stir. Be sure that all of the chickpeas are coated in the oil and spice.
- Lay them out on a baking sheet and roast at 435 degrees for 20-30 minutes - until crunchy.
- Done!
- Snack away or add to a salad.
