Free of dairy, peanuts, treenuts, soy, coconut, avocado, and eggs
We’re in midterms right now at my school, so finding the time and energy to do meal prep has been difficult lately.
And yet, while I’m studying, it really helps to have something to snack on!
Here is a recipe for roasted chickpeas that take minimal energy to prepare (you can just pop them in the oven while studying) and they make a great healthy snack, or topping to your salad.
Ingredients
- 2 cans of Chickpeas (Garbanzo Beans)
- 2 Tbs of Olive Oil
- Salt
- Your choice of seasoning:
- Cinnamon
- Ginger
- Nutmeg
- All Spice
- Sprinkle of brown sugar
- Smoked Paprika
- Garlic Powder
- Cracked Pepper
- Turmeric
- Garlic Powder
- Cracked Pepper
- Curry Powder
- Cayenne Pepper
Directions
- Preheat the oven to 425 degrees F and place a large cookie sheet inside.
- Drain both cans of chickpeas and rinse in a colander.
- In a separate bowl, mix together the Olive Oil, salt, and choice of seasoning. Stir.
- Add the chickpeas to the seasoning and gently coat with the seasoning.
- Take sheet out of oven (should be hot), and spread the chickpeas out on the hot sheet.
- Place in the oven.
Cooking Instructions
- Cook in the oven at 425 for 45-60 minutes, stirring every 20 minutes.
- After the first 45 or 60 minutes, reduce heat to 250 and let sit for another 25 minutes to crisp up. OR turn the oven on convection for the last 15 minutes at 350 to crisp up.
The key to making these chickpeas crispy is not storing them away in a container until they have sufficiently cooled off! Or else they will get soggy and they’re less delicious.
This is a recipe that takes a lot of time in the oven, but a minimum effort of actual cooking on your part, which makes a great study snack for midterms week. Just them remember to check on them every now and then to make sure they aren’t burning. Some batches can cook quicker than others depending on the ingredients you use, so it is better to be on alert than to risk wasting a whole batch of chickpeas.
Another great way to enjoy your roasted chickpeas is as a salad topper, kind of like a healthy crouton. I keep mine stored in a dry place, and then add them on top of my salads for lunch.
Check out this recipe for Kale Salad that utilizes roasted chickpeas!
Katrina-Safe Eating 
Delicious!
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