I've been testing out new foods and snacks and something I've recently fallen in love with are roasted chickpeas. They're also called garbanzo beans, but I call them chickpeas because it's fun to say, and I prefer peas over beans. Also it's adorable when Kennedy says "chickpeas". Since I've been loving them so much I decided to share how to make them here on the blog.
First, I buy canned chickpeas. I found some raw ones at a natural foods grocery store and read the instructions on them and they take days to soak and prepare. I don't have that kind of time. If you do, go ahead and get raw ones. For the sake of the recipe, I'm going to pretend everyone uses canned.
Ok, so get the cans and drain and rinse the chickpeas.
Next, transfer them over to a foil lined baking sheet and bake at 400 degrees for about 45-50 minutes or until they're crispy. The more beans you roast the longer they will take, but they burn easily so make sure you watch them after the 45 minute mark.
After they're crispy, pull them out of the oven and immediately dump them into a bowl and coat evenly with oil. Today I used melted coconut oil.
After they're coated you can season them with any type of seasoning you desire.
I've been coating mine with ranch dressing seasoning because they taste like Corn Nuts and that makes my heart happy. You can eat them plain or throw them in salads for an extra crunch (I use them instead of croutons) or use them in a homemade trail mix. The world is your oyster, my friends!
Let me know if you end up giving them a try. They're full of fiber and protein so they're a great snack to help keep you fuller longer. They're ideal for those who suffer from blood sugar issues. And they taste amazing!