Need a healthy snack? Try these two roasted chickpea recipes; sweet, with cinnamon and sugar, or spicy roasted chickpeas. They’re an inexpensive low-fat, high-protein snack, and easy to make, too. These roasted chickpea recipes will satisfy and are a perfect addition to a lunchbox or travel pack.
Do you call them chickpeas or garbanzo beans? Either way, they’re a great staple to keep on hand.
They come dried in bags or canned; the dried chickpeas are generally a less expensive option. Preparing them takes some extra work (soaking and cooking) but they’re easy to keep on hand this way. Read more on how to cook dry beans here.
Snacking on roasted chickpeas
You might have noticed that your supermarket snack aisle (or your natural food store) is stocking little packets of roasted chickpeas. They cost (roughly) 70 cents per ounce. Compare that to a ready-to-use can of chickpeas which runs (again, roughly) 13 cents an ounce. You’ll need to add the cost of some spices and oil, but that’s minimal.
These roasted chickpea recipes will save you some cash if you’re a snacker!
Related:Easy Hummus Recipe
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Easy roasted chickpea recipes
Making these roasted chickpea recipes is really very easy. You can use prepared dried beans or opt for canned.
Either way, drain them and dry them well before you roast them. Use a kitchen towel to remove as much moisture as possible, and while you’re at it, pick out the loose skins. Don’t be too finicky about it, but the skinless beans will crisp up better than the ones with skins.
You’ll roast the chickpeas first, then add the seasonings.
These roasted chickpea recipes take snacking to an unexpected place — high protein legumes paired with seasonings, both sweet and spicy.
Related:Chipotle Hummus Recipe
★ Did you make these roasted chickpea recipes? Don’t forget to give it a star rating below!
Roasted Chickpea Recipes: One Snack, Two Ways
Yield: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
High protein? Check! Flavorful? Check! These roasted chickpeas satisfy with sweet or savory flavor. Just alter the seasonings for a snack that makes you happy.
Ingredients
- 2 cups garbanzo beans, cooked (or a 15-ounce can)
For Cinnamon Roasted Chickpeas
- 1 tablespoon firmly packed light brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon coconut oil, (melted)
For Spicy Roasted Chickpeas
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
Instructions
- Preheat oven to 400*
- Drain and rinse chickpeas. Dry between paper towels or dish towels. Remove as many loose skins as you can, without being obsessive about it.
- Combine chickpeas and oil in a bowl; toss to coat.
- Place chickpeas in a single layer on a baking sheet.
- Bake for about 25 minutes, shaking the pan every 8-10 minutes.
- Put back into the same bowl and toss with seasonings. Sugar and cinnamon for sweet snacking, taco seasoning for spicy. (The residual oil will help sugar and cinnamon and sugar stick to chickpeas.)
Notes
Dry the garbanzo beans well before you roast them. Use a kitchen towel to remove as much moisture as possible, and while you're at it, pick out the loose skins. Don't be too finicky about it, but the skinless beans will crisp up better than the ones with skins.
To cook dry beans on the stove top, put beans in a large pot. Add enough water to cover the beans by 4-5″ or so. Soak eight hours or overnight. Drain beans and add fresh water to cover beans by about three inches. Cover the pot,but tilt the lid so that air can escapeto prevent boil overs. Bring to a boil, then simmer for about an hour and a half until beans are tender. Drain.
Nutrition Information:
Yield: 8Serving Size: 1 grams
Amount Per Serving:Calories: 57Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 114mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 2g
Looking for more frugal and tasty recipes to make with legumes?
You’ll find a collection of bean recipes here!
About the author:Claudie Evert is passionate about living lightly on the earth. She digs in the garden, cooks food from scratch, and will — someday — master the art of picking out a ripe watermelon.
