Crunchy Roasted Chickpeas

dairy-free gluten-free snacks Nov 19, 2020

Anytime someone asks me if I prefer salty or sweet, the answer is always SALTY! And if the salt accompanies a crunch, I’m done. 

So instead of drowning myself in all the tortilla chips at 3pm, I like to find snack options that will satisfy my hunger and keep me on track until dinnertime. 

Optimal snacks are packed with protein, fiber and fat to prevent a blood sugar crash and pantry raid an hour after eating.

One of my favorites is roasted chickpeas. They hit all the marks: crunchy, salty and nutritious, with protein and soluble fiber. 

And you only need three simple ingredients:

Chickpeas (garbanzo beans)

Avocado oil

Garlic salt

 

And better yet, they’re SO EASY. You can also switch up the seasoning to suit your tastes. Other great options are cinnamon, curry, or smoked paprika.

 

Crunchy Roasted Chickpeas

1 12-oz can chickpeas (garbanzo beans)

1 Tbsp avocado oil

½ tsp garlic salt

Directions:

1. Preheat oven to 400F. 

2. Rinse chickpeas, and place on a parchment-lined baking sheet. Gently and thoroughly pat the chickpeas dry with a kitchen towel. Be careful not to apply too much pressure or you’ll smash them.

3. Drizzle with oil and sprinkle with salt. Toss with your hands and spread out evenly on the baking sheet. 

4. Bake for 20 minutes. Remove from the oven, and toss the chickpeas for even cooking. Place back into the oven for another 10-20 minutes, or until crispy.

TIP: Roasted chickpeas are best eaten the day-of. They hold up ok on the counter once completely cooled and stored in an air-tight container (not the fridge!), but beware that they lose a bit of their crunch.


Enjoy!

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