I don’t know about you, but I love a crunchy, nutty and a bit salty snack. I love nuts but dislike the fat content. I also love to add different textures to dishes such as mixed roasted root vegetables over quinoa. These tasty little morsels are a yummy snack on the go, packed full of protein! Also, try it sprinkled on salads or mixed in your buddha bowl. I personally like to munch mine for a quick energy bite in the middle of the day!
1 bag of dried chickpeas
(Soak in warm water, covered, overnight. Drain, then add fresh water to cover, bring to a boil, reduce to simmer, cover and cook another 2 hours. The chickpeas can be stored in the fridge for about 4 days so I like to cook them over the weekend and then get them ready Sunday afternoon as I prepare ingredients for the week’s menu)
Drain the chickpeas (I use about half a bag for each batch of roasted chickpeas)
Dry the chickpeas (just place on a town and lightly pat dry to try and get most of the water off)
Place the chickpeas in a large bowl.
Drizzle with olive oil (4 TBS…or more, see what you think)
Sprinkle with salt (1 TBS) onion powder (1/2 TBSP) garlic powder (1/2 TBSP) turmeric powder (1/2 TBSP) and toss.
Place on a baking sheet and roast in the oven for 1 hour at 400 degrees. Every 15 min, go in and shake the pan around.
You will notice the chickpeas becoming darker and even looking dark brown in some spots. You do not want them to burn but the more roasted they are the crunchier they are which makes for such a delicious snack!
Serve warm or wait until they are cooled and store in a container. They will stay fresh for 2-3 days if sealed in a container.