Roasted Chickpeas: A Crunchy 21 Day Fix Snack!
By Donna&Danielle on January 1, 2016
Chick peas aren’t just for hummus! Try roasting them. These little roasted morsels are so tasty! They are nutritious and low fat. They have saved me from reaching into a bag of potato chips when I needed something crunchy to eat. They are great to serve at a party in a cute bowl. They can be sprinkled on salads adding a nutty crunch or eaten by the handful. I have listed my favorite spices but try out your favorite spice mixture. They are even yummy with cinnamon and sugar! One of the biggest complaints that I have heard is that they can be crunchy on the outside but mushy on the inside. To avoid that issue I did some research. The following steps and tps have worked for me to avoid mushy roasted chickpeas.
Drain, rinse the pat your chickpeas dry between paper towels. They need to be really dry. When you think you have patted enough pat some more! I change out the paper towels at least once. After you are done patting let them air dry at least 1/2 hour. As I dry them I remove any loose skins. Some just fall right off. Use a large baking sheet or two. You want to make sure that they are spread out and not crowded. Air needs to circulate around each chickpea as they bake.
Less oil is better than more. If you have a mister use that. Otherwise try to use no more than 1/2 tablespoon of oil. They just need a light coating of oil.
Do not pre-heat the oven! Place them in a cold oven, stir every 10 minutes as they bake. After roasting for 40 minutes turn the oven off leaving the chickpeas in it. Don’t take them out until the oven has cooled. Store them in an airtight container. If you are following the 21 Day Fix Plan 1/2 cup of roasted chickpeas is equal to 1 yellow and 1 teaspoon.
Share with us your favorite seasoning combinations! For more snack ideas check out our list of 21 Day Fix snacks.
Chick peas aren't just for hummus! Try roasting them.
- 2 cans organic chickpeas
- oil for misting (no more than 1/2 tablespoon)
- 2 tablespoons ground cumin
- 2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon sea salt or pink Himalayan salt
- 1 pinch ground black pepper
- 1 dash crushed red pepper
- Drain and rinse the chickpeas.
- Line a baking sheet with paper towels.
- Pour the chickpeas on top and use more paper towels to dry them off as well as possible. You want them really dry! Let them air dry for at least 30 minutes after patting them.
- Remove the paper towels.
- Discard any loose skins from the chickpeas
- Mist the chickpeas with oil or place the chickpeas in a bowl, drizzle 1/2 tablespoon oil over top and toss gently until all are lightly coated.
- Place chick peas on a large foil lined baking sheet.
- Sprinkle with spices and shake pan gently until all the chickpeas are well coated.
- Place pan in a cold oven.
- Set oven to 425 degrees and roast for 40 minutes, stirring every 10 minutes.
- Turn the oven off and leave pan in the oven until the oven cools.
- Store in an airtight container.
- Avoid using too much oil as too much oil will make them soggy and they will never get crispy.
- Don’t crowd the pan.
- Start them in a cold oven, roast them and then leave them in the oven as it cools back down.
- A couple may burn but just toss those out.
- Try using different seasoning combinations.
- If you are following the 21 Day Fix plan, 1/2 cup equals 1 yellow and 1 teaspoon.
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