Roasted chickpeas are one of my favourite salad and soup toppers ever! So simple to make, crunchy, and incredibly satisfying, you will want to keep a container of these on hand at all times. They are also a great snack to send to school in your kid’s lunch boxes because they are nut-free and fun to eat.
High in magnanese, folate, fiber, protein, iron, zinc, and low on the glycemic index, chickpeas are also great for keeping energy levels high and blood sugar levels stable.
Just make sure to work your way up to eating large amounts of them, because as you may have heard, beans are the magical fruit, and the more you eat, the more you toot. The good news is the tooting decreases as your body gets used to the extra fiber, so just make sure to take it slow, Mario!
Oven-Roasted ChickpeasPrint This
- 1 (14-ounce) can chickpeas, drained,rinsed and patted dry
- 1 – 1 1/2 tablespoons coconut oil, melted
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- freshly-ground pepper, to taste
- Preheat oven to 400°F. Place the oven rack in the middle of the oven.
- Place chickpeas in a medium-sized bowl, and drizzle with melted coconut oil, sea salt, and spices, and mix until well coated.
- Place chickpeas on a baking sheet, spread them out evenly, and bake for 35-40 minutes or until crisp, stirring every 10 minutes.
- Remove from oven when done and set aside to cool slightly, then serve.
Gluten-free, Dairy-free, Vegan, Vegetarian, Nut-free
To save time, you can pan-fry these in coconut oil instead of roasting them. Simply add the chickpeas, coconut oil, and spices to a hot pan and pan-fry them over medium-high heat for about 10 minutes. Make sure to stir constantly so the chickpeas don’t burn.