Editor’s Note: A bag of chips never holds me for long. Chickpeas do, thanks to all that fiber and plant protein, and roasted right, they have just as much crunch. The step I was missing? Dry them before they go in the oven. The seasoning options are endless, too. Here’s Steph. —Susan Dabbar
I began roasting chickpeas to use as an alternative to croutons in salads, but they soon became a handy snack to eat by the handful! They contain natural fiber, which makes them nutritious and way more satisfying than potato chips.
Ingredients
- 2 (28 oz) cans chickpeas, drained and rinsed
- 2 tbsp olive oil
- Sea salt
Seasoning Options:
- Harissa spice
- Balsamic vinegar and salt
- Everything bagel seasoning
Method
- Preheat oven to 375°F (190°C).
- Pat chickpeas dry or air dry for a couple of hours to enhance crunch.
- In a medium bowl, toss chickpeas with oil, salt, and seasoning of choice.
- Pour onto a parchment-lined baking sheet and bake for 45 minutes to 1 hour. Monitor after 30 minutes, removing chickpeas as they brown.
From Love What’s On Your Plate by Stephanie Valentine.
