Chickpeas, otherwise known as garbanzo beans, are a versatile legume that can be added to salads, curries, in hummus, in a falafel (coming in my blog SOON), or as I am about to share with you, roasted with a little salt pepper. Most often eaten right off the cookie sheet they roasted on.
I first discovered the lovely roasted chickpeas for a pasta dish that called for them. They quickly became a regular snack that rarely make it into a serving bowl, as my grazers of my kitchen will just eat them while walking by. But I don't mind, as they are quick, healthy, and EASY to make. And if that weren't enough, they are GOOD for you. Chickpeas are high in fiber and protein and rich in calcium and iron as well. So, something tasty and healthy, its a win, win for all!
-One 15.5 oz. can chickpeas, drained and rinsed and patted dry
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Position a rack in the top third of the oven and preheat to 400 degrees.
- Place the chickpeas on a parchment lined cookie sheet and toss with the olive oil, salt and pepper.
- Roast until golden and crispy, approximately 30-35 minutes. Shake the pan half way though.
- Enjoy on salads, pastas, curries, or as well do on their very own!
I have made this recipe for literally hundreds of people for catering events. Hummus and veggie shooters are a beautiful way to serve hummus for a party. So pretty and colorful and easy to serve.
Two 15.5 oz cans chickpeas, drained, reserve liquid
- 1/3 cup tahini (sesame seed paste)
- 1/3 cup lemon juice (fresh preferred)
- 4 cloves peeled
-Salt and pepper to taste
- Combine chickpeas, tahini, lemon juice and garlic in food processor and blend until smooth adding the reserved liquid to thin to desired consistency (about 4 Tablespoons)
- Season with salt and pepper to taste.
- Enjoy with toasted pita, veggies, on salads, or sandwich wraps!