Crispy Roasted Chickpeas

Enjoy a healthy, addictive snack

10/27/11
Online Jewish Week Columnist

Over my year as a Nosh Pit columnist, I've shared recipes for cakes, pies and cookies, entrees, sides and salads. But today - I'm going to share with you a snack. A simple, practically one ingredient snack.

Roasted chickpeas on high heat, with a touch of oil, salt and spices, results in a completely addictive, delicious and healthy snack. While I am capable of downing the whole bowl in one sitting, you can also toss these in salads, sprinkle them on soups instead of croutons or toss them with chicken or beef before serving.

A simple sprinkling or salt or pepper is delicious, but play around with your favorite spices as well. I like to add garlic powder and onion powder, and you can try cumin, paprika, and a variety of things.

 

Crispy Roasted Chickpeas

1 can chickpeas, rinsed, drained and patted dry

olive oil spray or 2 teaspoons olive oil

salt and pepper to taste

additional spices as desired

 

Toss the chickpeas with the oil (or spray), salt and pepper and spices. Spread in a single layer on a metal baking sheet.

Roast on 450 F for about 30 minutes, giving the pan a good shake every 5 to 10 minutes. Enjoy!

Last Update:

10/28/2011 - 07:15

Comment Guidelines

The Jewish Week feels comments create a valuable conversation and wants to feature your thoughts on our website. To make everyone feel welcome, we won't publish comments that are profane, irrelevant, promotional or make personal attacks.

Add comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.