CRUNCHY ROASTED CHICKPEAS
Make these crunchy chickpeas for an easy, healthy, flavor-packed snack! Salt and olive oil is all you need for the roasted chickpeas, but if you want to jazz them up, add some spices or seasoning as soon as they're out of the oven!
Provided by Suzy Karadsheh
Categories Snack
Number Of Ingredients 4
Steps:
- Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
- Heat the oven to 400 degrees F and position a rack right in the middle.
- Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
- Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
- Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za'atar, sumac, and harissa blend (up to 2 tsp each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)
Nutrition Facts : Calories 33.2 kcal, Sodium 78.8 mg, Fat 1.5 g, SaturatedFat 0.2 g, Carbohydrate 3.8 g, Fiber 1.2 g, Protein 1.4 g, ServingSize 1 serving
CRUNCHY ROASTED CHICKPEAS
These versatile legumes are full of protein, fiber, and iron. Roast them up for a snack you can keep handy for up to a week.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Drain and rinse chickpeas and scatter on a paper-towel-lined rimmed baking sheet. Let stand 15 minutes. Remove towels and toss chickpeas with olive oil. Roast until crisp and golden, about 45 minutes, stirring occasionally. Toss with salt and ground coriander, paprika, or cinnamon, if desired, and serve.
Nutrition Facts : Calories 176 g, Fat 6 g, Fiber 5 g, Protein 6 g, SaturatedFat 1 g
OVEN-ROASTED CHICKPEAS
This is a great, healthy snack or finger food that pairs well with a cold beer, if desired. I came up with this recipe and needed to share.
Provided by bpuckett87
Categories Appetizers and Snacks Beans and Peas
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
- Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.
Nutrition Facts : Calories 146 calories, Carbohydrate 16.4 g, Fat 7.7 g, Fiber 3.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 813.9 mg, Sugar 0.1 g
ROASTED CHICKPEAS
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
Provided by akcpa
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg
CRUNCHY ROASTED CHICKPEA TACOS
Roasted chickpeas aren't just a fun snack, they make an excellent plant-based filling for tacos. The trick to getting them super crispy is to pat the chickpeas completely dry before seasoning. For the finishing touch, channel the flavors of falafel and drizzle the tacos with a spicy tahini sauce!
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 6 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.
- While the chickpeas roast, combine the onion, radishes, vinegar, sugar, 1/2 teaspoon kosher salt and a few grinds of pepper in another medium bowl. Make sure the vegetables are completely submerged and set aside to slightly pickle, about 20 minutes.
- Meanwhile, whisk together the tahini, lime or lemon juice, hot sauce, 1/4 cup water and 1/4 teaspoon kosher salt in a third medium bowl until smooth.
- Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl; discard any seeds. Cut the segments in half crosswise. Squeeze the juice from the membranes into a fourth medium bowl, then add the avocado and 1/4 teaspoon kosher salt and mash together with a potato masher.
- Carefully toast 1 of the tortillas directly over a medium-high flame on a gas burner, watching closely, until dark char marks appear, about 1 minute. (If you have an electric burner, toast the tortillas in a dry cast-iron skillet.) Use heatproof tongs to flip the tortilla and repeat on the other side. Transfer to a large serving platter and repeat with the remaining tortillas.
- Spread some of the mashed avocado on each of the tortillas (this will act as a ''glue'' for the chickpeas). Dividing evenly, top with the roasted chickpeas, pickled onions and radishes, oranges and corn nuts (or crushed chips), then drizzle with the tahini sauce.
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CRUNCHY OVEN ROASTED CHICKPEAS 4 WAYS - YAY! FOR FOOD
From yayforfood.com
4.7/5 (105)Total Time 50 minsCategory SnacksCalories 282 per serving
- Preheat the oven to 400 degrees F. Line a baking sheet (with sides) with parchment paper or aluminum foil.
- Drain, rinse, and pat the chickpeas dry using paper towels or a clean dish towel. Remove chickpea skins that come off when drying (the drier the better).
- Spread the chickpeas in a single layer on the baking sheet and drizzle with the olive oil and salt. Toss gently so that the chickpeas are evenly coated. Roast in the oven for 30 minutes, gently shaking the baking sheet every 10 minutes to move around the chickpeas.
- After 30 minutes, remove from the oven and evenly coat with the seasoning of your choice. Place the coated chickpeas back in the oven for 5-10 more minutes, until crispy. Best served immediately for warm crunchiness.
CRUNCHY ROASTED CHICKPEAS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 35 minsCategory Healthy Finger Food RecipesCalories 100 per serving
10 CRISPY AND CRUNCHY ROASTED CHICKPEA RECIPES - ONE …
From onegreenplanet.org
Estimated Reading Time 5 mins
- Crunchy Pumpkin Roasted Chickpeas. Advertisement. The perfect snack to satisfy that craving for crunch, these Crunchy Pumpkin Roasted Chickpeas by Kat Condon are super simple to make and make a great high fiber, protein-packed snack!
- Spicy Fried Chickpeas. These Spicy Fried Chickpeas by Nita Ragoonanan the perfect snack – protein-packed, have a bit of a kick, and are so filling!
- Maple Za’atar Roasted Chickpeas. Advertisement. The crunch of chickpeas give the impression that the legumes are deep-fried, but they are often dry roasted and dusted with salt and seasonings.
- Buffalo Roasted Chickpeas. Advertisement. These Buffalo Roasted Chickpeas by Wendy Irene are quick, easy, and only contain 3 ingredients! They’re great on salads, in sandwiches, or eaten as a snack on their own.
- Roasted Spicy Chickpeas. Advertisement. Roasted Spicy Chickpeas by Mireille Aikman make one great snack. You only need to know the right balance of flavors and I guarantee you that you will make this every time you like to eat a snack.
- Herb Roasted Chickpeas. Crunchy, flavorful and filling! These crispy Herb Roasted Chickpeas by Natalie Martin MS, RD and Lexie Staten MS, RD are great as a snack, sprinkled over a salad or used to top roasted veggies.
- Oven Roasted Chickpeas. These Oven Roasted Chickpeas by Christina Bedetta are a delicious way to get some protein in during the day. They’re easy to make, fun to eat, and a perfect on-the-go snack!
- Crispy Crockpot Chickpeas. Advertisement. These Crispy Crockpot Chickpeas by Maggie Jones are so addictive! They’re similar in texture to corn nuts but with all-natural ingredients.
- Stragalia: Greek Toasted Chickpeas. Stragalia is a delicious, nutritious, totally addictive snack and so simple to make! With coriander and fennel seeds, fresh ground black pepper, sea salt, and garlic – this recipe is the perfect combination of traditional Greek spices.
- Roasted Chickpeas With Chipotle and Lime. These Roasted Chickpeas With Chipotle and Lime by Karielyn Tillman are tasty little snacks that are really easy to make.
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