Instructions
- Preheat oven to 350°F.
- Drain and rinse a 15.5 ounce can of chickpeas (garbanzo beans). …
- Toss chickpeas with olive oil and salt.
- Place chickpeas in a single layer on a rimmed baking sheet in the oven.
- Roast for 15 minutes, shake the pan, and cook for additional 15 minutes.
Roasted Garbanzo Beans/Chickpeas
These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! 🙂 Make sure to get them good and dry before baking and they will cook more quickly.
Prep: 4min
Total: 49min
Yield: 8 serving(s)
Nutrition Facts: calories 126.5, Fat 1.2, Saturated Fat 0.1, Cholesterol 0, Sodium 317.9, Carbohydrate 24, Fiber 4.7, Sugar 0, Protein 5.3
Ingredients:
- 2 (15 ounce) cans garbanzo beans (chick peas)
- cooking spray
- 1 tablespoon cajun seasoning, heaping
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- cayenne, to taste
Instruction:
- Drain garbanzo’s in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
- Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
- Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
- Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
- Remove from oven and pour into a heat-safe bowl with tight fitting lid to cool. Careful they are HOT to the touch!
- Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.
Chickpea Recipes: Best Chickpea Salad
This Mediterranean chickpea salad is one of our favorite chickpea recipes!
Prep: 20min
Total: 2min
Yield: 4
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves (minced)
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 3/4 teaspoon sea salt
- Freshly ground black pepper
- 1 ½ teaspoon cumin seeds*
- 2 cups cooked chickpeas (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 4 Medjool dates (pitted and diced)
- 3 Persian cucumbers (sliced into thin half moons)
- ⅓ cup chopped roasted red peppers
- ¼ cup finely chopped parsley
- 3 ounces goat cheese
- ¼ cup fresh mint
- ⅓ cup roasted chickpeas (optional)
Instruction:
- In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
- In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
- Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.
Spicy Garbanzo Beans with Caramelized Onions
Yield: 3-4
Ingredients:
- 2 Tablespoons Challenge Unsalted Butter
- 1 cup finely chopped onions
- 1 teaspoon coriander
- ½ teaspoon cumin
- ⅛ teaspoon turmeric
- ⅛ teaspoon red pepper
- 1 (15oz.) can Garbanzo beans rinsed and drained
- ½ teaspoon salt
- ½ teaspoon black pepper coarsely ground
- 1 Tablespoon water
- 1-2 teaspoons fresh lemon juice
Instruction:
- This dish actually improves if it is made a day ahead of time and is refrigerated giving the spices a chance to meld. (If reheating, add an additional tablespoon of water.) Sprinkle with fresh lemon juice before serving.
