It's snack week on Turning Mediterranean! I am a snacker. I often eat snacks for meals. And snacks for snacks. First order of snack week: roasted chickpeas.
I may love chickpeas too much. I toss them in salads and mash them in sandwiches and pluck them straight from the can. With a side of hummus. In my book, chickpeas are the perfect snack food: healthy, easy and delightful to the tongue. Why am I still typing? Let's cook!
Two cans chickpeas
1.5 tsp extra virgin olive oil
1/2 tsp sea salt
(alternatives are offered for the following - see recipe)
1/2 tsp garlic powder
1 tsp Slap Ya Mama Cajun seasoning
1 tsp dried cilantro
2.5 tsp brown sugar
1 tsp dried rosemary
Preheat oven to 400 degrees and line a baking sheet with parchment.
Step One: Crunch
- Drain and rinse two cans of chickpeas.
- Rub peas between two paper towels to dry them out a bit. Remove any loose skins.*
- Spread chickpeas in even layer on baking sheet and place in oven. After 15 minutes, give the baking sheet a little shake to toss the chickpeas. Return to oven and bake until almost crisp (about 10 min). Leave the oven at 400 for the next step.
Step Two: Season
While still hot, divide crunchy chickpeas in half.
- SALTY: Toss half of the chickpeas with
- 1/2 tsp olive oil
- 1/4 tsp sea salt
- garlic powder, Slap Ya Mama and cilantro (experiment! try spices such as paprika, cumin, curry powder, lime salt, black sesame seeds, etc if garlic and slap aren't your faves)
- SWEET: Toss remaining half of chickpeas with
- 1 tsp olive oil
- 1/4 tsp sea salt
- brown sugar and dried rosemary (try with honey, cinnamon and nutmeg if brown sugar and rosemary isn't your bag)
After chickpeas are evenly coated, return baking sheet. Make a tin foil barrier between the two to keep flavors from mixing. Place in oven until crispy (about 10 min). Store cooled left-overs in an airtight container.
*It is entirely possible that I just eat the skins as I remove them. This is a judgement-free zone.