I can’t believe I’m sharing a recipe for Spicy Roasted Chickpeas. That’s because when I was a kid I hated chickpeas. I believe we called them by their alternate name, garbanzo beans. Either way, I thought they looked absolutely gross. To be completely honest, I thought they were something only old women liked because that’s the only people I would see eating them, usually adding them on top of their salads.
I don’t know what this means for me today, because now I love them. I feel like Forrest Gump of the chickpea. I like ‘em in a veggie burger. I eat them in hummus and gravy. Heck, I even make a faux “tuna” salad with them. I could write a cookbook on a 100 things to do with chickpeas.
Today’s recipe is one of my favorites because it’s so easy and so delicious. My daughter and her friends love these bite-size morsels. You could make a double batch and take them as an appetizer to a party, or just have them on hand as a healthy snack at home.
Roasted Chickpeas are also versatile. You can use chipotle seasoning for a spicy flair, garlic and rosemary for an Italian flavor, sprinkled curry for an Indian spice-infused treat, or even try some sage/thyme to give them a good old home cooking kind of feel.
Loaded with protein and fiber and lots of other good nutrients, chickpeas are something you can feel great about serving to your family any time. Who knows, if I could have tried this recipe I might have even liked chickpeas when I was a kid. Move over old ladies; chickpeas are now a treat for the whole family.
Spicy Roasted Chickpeas
- 15-ounce can Chickpeas
- 1 tablespoon olive oil
- Salt to taste
- Mrs. Dash Southwest Chipotle Seasoning (or your choice of seasonings described above)
- Heat your oven to 375 F.
- Drain the chickpeas and let them sit in cool water for a minute or so to release some of the sodium (That’s a tip I read in Jane Brody’s Good Food Book).
- Place chickpeas in a strainer to drain. Give that strainer a good shake to remove excess water. Spread the chickpeas out on your pan. You can either dry the chickpeas with a paper towel, or go the low-tech route and let them sit for a few minutes to dry out. I always have a million things going on so letting them sit while I do other things is my preferred method.
- Here’s where it gets fun. Sprinkle the chickpeas with the olive oil and toss them around a bit so that they’re all thoroughly coated. I happened to have some olive oil cooking spray so I used some of that as well.
- Place the pan in the heated oven and roast the chickpeas for 40 minutes.
- Season with salt and spices.