Crispy, Sweet, Addictive Roasted Chickpeas 

Ever have a ton of leftover chickpeas just staring you in the face every time you open the fridge? Oh boy, we do. We pressure cook a ton of these protein-filled babies to eat throughout the week in salads, with breakfast, and of course to make hummus with. But they’re like damn starfish arms. Eat some, and they regenerate. Eat some more, and there they are again! I swear. I don’t understand. BUT it’s ok because now I’ve found the best way to devour them all. Each. Little. Tiny. One. 

This is easy peasy. Ready?

1. Take some leftover cooked chickpeas. Salted is ok, but no garlic, onions, or other flavors. Rinse and dry them really well. I used about 3 cups worth for this recipe. (Feel free to use canned chickpeas, too. Two cans should do. Make sure to rinse and dry as well.)

2. Lay them all out on a parchment-lined sheet tray. Preheat oven to 400 degrees F.

3. Roast for 30 minutes, giving them a shimmy every 10 minutes to avoid burning on one side.

4. Remove from oven and let cool on the sheet tray. Bring the temp in the oven up to 325 degrees F.

5. While the chickpeas are cooling, melt 1/4 cup coconut oil in the microwave or over the stovetop on low.

6. Add in 2 tbsp brown sugar (we make our own using cane sugar and blackstrap molasses), 2 tsp cinnamon, and 1 tbsp of maple syrup to the warmed and melted coconut oil. 

7. Whisk this mixture together once the coconut oil is melted, drizzle it over the chickpeas, and toss. Make sure each little chickpea gets some love.

8. Put them back in the oven and roast at 325 degrees F for 10 more minutes. 

9. Remove from the oven, and sprinkle with a pinch of kosher or sea salt. Himalayan salt would work, too. Let cool completely. 

10. If you haven’t eaten them all by now, transfer these sweet, maple-y, cinnamonn-y, and salty chickpeas of love to an air tight container. I’d eat them within a few days (if you can refrain that long.)

See? That’s it. No more wasted chickpeas. Hurray!

Snack on This: Mexican-Spiced Roasted Chick Peas

I’m a snacker. I’ve always been, I always will be, and I’m OK with that. As a kid, I would choose a tomato over a candy bar, and I’m still that way. I love finding healthy, organic alternatives to the fatty, salty, and cholesterol-laden processed foods that plague our grocery store shelves. And roasted chick peas are a super choice for a protein-packed snack that’s also high in fiber, folate, maganese, and iron.

I purchase organic, non-GMO, chick peas (garbanzo beans) from my local health food store in 25-pound bags. I pay $1.26 per pound when I buy in bulk. I used them mainly for hummus, but roasting the leftovers is a perfect way to prevent waste while getting a fantastic guilt-free snack that rivals any chip.

To make these mexican-spiced chick peas, you’ll need:

  • 28 ounces of chick peas (either cooked from dry or approximately two-14 ounce cans)
  • 1 teaspoon granulated garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon fine sea salt
  • 2 tablespoons olive oil

Method:

Rinse and drain cooked chick peas and dry on a clean kitchen towel.

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Place the chick peas on a large baking sheet lined with parchment paper.

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Roast in a 400 degree oven for 45 minutes.

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As you can see, they’ll significantly reduce in size. Let them cool slightly and transfer them to a bowl. Gently toss them with the olive oil and spices. (Feel free to adjust the spice levels to your taste.) Lower the oven to 300 degrees, spread the seasoned chick peas back out on the parchment paper, and pop back in the oven for another 15-30 minutes.

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I like them very crunchy, so I let them bake for the full 30 minutes. If you like them on the softer side, remove them after 15. Check them frequently, so you can be sure they’re not getting overcooked.

Once they’ve got the perfect amount of crunch, let them cool completely and transfer them to an air-tight container. They’ll stay perfectly fresh for about a week, but they never last that long around here!

Healthy snacking, everybody!