I came across this snack recipe (https://www.thisgrandmaisfun.com/roasted-chickpeas-recipe/) when I was looking for something to do with chickpeas (aka garbanzo beans). I’ve adapted it to use a LOT LESS oil than the original. Though I’ve only tried the sesame version, the original page has all sorts of flavor combos to try out.
- 2 cans chickpeas
- 1 tsp extra virgin olive oil
- 1 tsp sesame oil
- ½ tsp garlic powder
- ¼ tsp sea salt
- 1 tbl sesame seeds
- Drain and rinse chickpeas. Remove any loose skins. You don’t need to get them all. Just the super loose ones.
- On a paper towel or towel, evenly spread the chickpeas and let dry 30-60 minutes.
- Preheat oven to 400 degrees.
- Line a cookie sheet with foil or parchment paper.
- Evenly spread your dried chickpeas on cookie sheet.
- Bake for 40-60 minutes, depending on your oven. Check them after 40 minutes. If they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don’t burn. I’ve thought before that they were done, but only some were. If this happens to you (you’ll find out once you start munching on them), you can put them back in the oven with the seasoning on.
- After baking, quickly transfer to a bowl and combine with olive oil, sesame oil, garlic powder, and sea salt.
- Snack away!