Make Roasted Chickpeas, Crispy, Nutritious

• Food: Roasted Chickpeas

• Writer: Alice

• Content-Type: Food Blog

An excellent vegan snack that is high in protein is roasted chickpeas. Enjoy them on their own or add them for a crunchy touch to your favorite healthy foods.

You’re going to adore this recipe for roasted chickpeas if you like chickpeas!

It’s no secret that I love chickpeas; they go fantastic in salads, sandwiches, soups, stews, and more. They can improve the textural contrast in a dish and serve as a superb vegetarian source of protein.

However, if you’ve been reading the blog for a while, you already know that I don’t like food that is too mushy. Sometimes, the soft texture of chickpeas won’t satisfy my desire for anything crispy in a salad.

Bring on the roasted chickpeas. The protein and heartiness of traditional chickpeas are still present, but they have evolved into a deliciously salty, crunchy component. Even better, they make a fantastic vegan snack all by themselves!

HOW DO I COOK ROASTED CHICKPEAS?

Chickpeas are easy to roast! Start with three staple ingredients: cooked or canned chickpeas, extra virgin olive oil, and salt. Then…

1. Drain and rinse your chickpeas, then preheat the oven to 425 degrees.
2. On a kitchen towel, spread the chickpeas and gently pat them dry. Before tossing them with olive oil, it is crucial to make sure they are completely dry because moist chickpeas won’t crisp up in the oven. Remove and discard any lagging skins from the chickpeas’ exterior.
3. Add the chickpeas to a baking sheet that has been lined with parchment paper and toss them with a liberal amount of sea salt and a drizzle of olive oil. On the baking sheet, spread evenly.
4. Place the baking sheet in your preheated oven, and roast until crispy. I begin monitoring them around 20 minutes, but it can take up to 30 minutes for them to get extremely crisp.
5. When the chickpeas are still warm from the oven, add a few pinches of your preferred seasonings.

So easy to understand! Your roasted chickpeas are prepared for consumption.

Advice on how to make the greatest roasted chickpeas!

Here are a few of my go-to suggestions for preparing delicious roasted chickpeas.

• A quick bite will do! The crispiness of roasted chickpeas diminishes over time, thus they are best eaten the same day. For the best texture and flavor, I try to complete a batch by the second day.
• At room temperature, keep them. Keep these guys out of the fridge. They immediately become chewy. I advise placing them on the counter in a bowl or jar with some foil covering them loosely.
• Spice them up! As soon as the chickpeas are taken out of the oven, I like to mix them with some spices. Use a little paprika or your preferred spice blend. This dish would work well with spices like chili, curry, or shawarma. With Everything Bagel Seasoning, they are also excellent!

ROASTED CHICKPEAS

For a vegan snack that is high in protein, make it crispily roasted. I also enjoy them on sandwiches, salads, and bowls!

INGREDIENTS

• 1 1/2 cups cooked chickpeas, drained and rinsed
• Extra-virgin olive oil, for drizzling
• Sea salt
• Paprika, curry powder, or other spices (optional)

INSTRUCTIONS

1. Put a sizable baking sheet in the oven and preheat it to 425°F.
2. The chickpeas should be spread out and dried with a kitchen towel. Eliminate any skin that is hanging loose.
3. Transfer the dry chickpeas to the baking sheet, then toss them with a liberal amount of salt and a drizzle of olive oil.
4. Roast the chickpeas for 20 to 30 minutes, or until crisp and golden. If your chickpeas aren’t crispy enough, keep baking them until they are. Ovens might vary.
5. When the chickpeas are still warm from the oven, combine them with a few pinches of your preferred seasonings, if using.
6. Roasted should be kept at room temperature in a loosely covered container. It is preferable to utilize them within two days.