Featured Recipe Roasted Chickpeas

 

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Directions. Step 1. Preheat oven to 450 degrees F (230 degrees C). Advertisement. Step 2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and.

Crispy Roasted Chickpeas are a yummy high protein and high fiber snack or topping. Munch on them plain or add them to salads, wraps, or soup for extra flavor and crunch! I first shared this recipe on Lil’Luna where I was a contributor. Oven Roasted Chickpeas.

I love chickpeas so much I could eat them straight out of the can. Preheat oven to 350°. Pour chickpeas onto baking sheet in an even layer. When oven is heated, place chickpeas in oven until completely dry, 8 to 10 minutes.

Remove chickpeas. Roasted chickpeas are super easy to make and require three main ingredients: chickpeas, extra virgin olive oil, and salt. And this recipe is simple: Toss the chickpeas. Toss the chickpeas with the oil, cumin, garlic salt and a few grinds of pepper in a medium bowl. Spread evenly on a rimmed baking sheet and roast until golden and crispy in spots, about 20 minutes.

Made this chickpea recipe, exactly as written, and ended up w/ black pebbles and a lingering burnt aroma. Did a little reading up on roasting chickpeas, and I kept the recipe exactly the same, except I “dry roasted” the chickpeas (no oil, no seasoning) at 425. In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.

Spread chickpeas out on a parchment paper-lined baking sheet. Preheat oven to 425 degrees F (220 degrees C). Spread garbanzo beans in a baking dish and pat dry with a paper towel. Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl.

Return to the baking. Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal.

The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the. Bake the chickpeas, shaking the pan once or twice, for 30-40 minutes, until they’re dry to the touch and spray-tan-level bronze. A handful may.

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Gently stir in panko, processed chickpeas, remaining 2 tablespoons yogurt, remaining scallions, remaining 2 tablespoons cilantro, and shallot until just combined.

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Gently stir in processed chickpeas, panko, shallot, remaining ½ cup yogurt, remaining scallions, and remaining 3 tablespoons cilantro until just combined.

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Once the chickpeas were softened, we ground them with fresh herbs and warm spices: scallions, parsley, cilantro, garlic, cumin, and cinnamon.

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Set aside 2 tablespoons chickpeas for garnish and process the remaining chickpeas, garlic, salt, cumin, and cayenne pepper in food processor until almost fully ground, about 15 seconds.

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Add two cups of precooked chickpeas (canned are fine), a handful or two of raisins, the juice of a lemon, and a little more water if necessary; cover and bring to a boil.

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Place the chickpeas and 2 tablespoons salt in a medium saucepan and add water to cover by 2 inches.

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Place all of the ingredients (garbanzo beans, kale, parsley or cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process until the mixture is well blended and starts to stick together.

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Stir with a spoon to coat the chickpeas in the spices, then allow them to cook for 8–10 minutes until crisp and fragrant.

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Process the chickpeas, roasted red peppers, tahini, garlic, lemon juice, and salt in a food processor until the chickpeas are chopped, about 6 times.

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Pulse the chickpeas, garlic, cilantro, cumin, coriander, salt, and pepper in a food processor or blender until the mixture reaches a choppy, paste-like consistency, 5 to 6 times.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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29 comments

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  • OMGosh. Those look good. Your too adorable ����. Ok, you talked me into the whole enchilada. I subscribed and I’m going to try these. Thanks

  • I enjoy slow roasting my chickpeas until they’re crunchy about an hour and a half to 2 hours at 150c (300f) fan forced.
    I can forgo using oil by rinsing with hot water, then tumbling to ‘beat them up’ enough that it activates the starch and creates a sticky coating, which you can then toss through your choice of seasoning.

    Seasoning wise: I like curry powder with a little salt, or lemon pepper for a spicy zing.

  • Thank you Mama Gina. I’m going to try this tomorrow.��. As a matter of fact I just planted for the first time some garbanzo beans in the garden. I hope to harvest enough when they are ready and I’ll make your snack again. Thank you for showing the world your recipes.��. It’s the next day and I have my chickpeas in the oven right now.��

  • I had looked through Too Many videos to make these… Too Much blah, blah…Then..I Found Yours!! At Last! THANKYOU for the Simplicity! And the diff flav ideas��

  • These look amazing! I love dried chickpeas but they’re usually covered in grease…��. Glad I found multiple recipes with minimal oil ����

  • One of my favorite snacks of life❣️❣️❣️❣️. Your video quality is simply stunning! I would have never thought of cinnamon sugar, I may have to try it.

  • hey honey, I love all ur ideas but this one is a killer but when I put the sugar, it didn’t stick to the chickpeas so any idea why? it not sweet at all

  • Korean barbecue: Korean red chili flakes, some garlic powder, stevia or sugar (light brown sugar works too), and use sesame oil as oil of choice

  • About to take the vegan plunge and came to YT to figure out if these were easy to make. You had me going for a second when you pulled out the hair dryer lol. Thanks for this vid, I’m excited to try these.

  • talking about chickpeas, I have chickpea flour that i randomly bought, but have no idea what to do with it….soo, I was wondering if we could get some recipes on what to do with it?:))

  • I am looking forward to making this receipe!!!! Spices are very good for people who are struggling with Sinusitis as they help clear out all the bad bacteria and crap that has built up in our noses!!!! Lots of Indian have told me that they don’t get colds cause they eat lots of spices!!! This video was well presented and truly filled me with Inspiration it filled my head with lots of spice combos!!! Humanity would feel a lot better if it would only start eating Nutrious and Delicious snack like these chickpeas are!!!! Thanks for sharing this receipe…you Rock!!!!!*

  • Hey Dani, blessings sister! My son and I bought one of those 13 bean soup mixes. We made the soup and it was really good but we also saved a handful of assorted beans and planted in the garden. Most sprouted including the Chickpeas. What a weird looking plant. The Garbanzo plants are loaded so I looked for what to do next and your recipe looks great. Thanks for posting!

  • I watched your video and tried this the same night! I had NO idea I could use chickpeas for more than hummus! Lol. Thank you so much.

  • I buy dried chickpeas for a fraction of the cost of a can. Seriously… much cheaper than those that come in a can. Do I have to change something in the preparation or after hydrating I take them to the oven?

    Great recipe like always.

  • If the chickpeas are dry to begin with, why do you have to soak/cook them before hand? Can’t you just roast them as is like most vegetables?

  • Dani, can you please and if is possible to make falafel? For some reason, I really trust your recipe! Thank you and I will really appreciate! Have a nice holiday!

  • I could listen to her all day long, God bless you Nona ���� your flag and mine ���� Italy and Ireland. Our cultures were so similar. Though today things have changed.

  • Ohhhh Man,……when I think of all the cans of chick peas I gave away,……..Im headed direct to the kitchen to try this out……as always Dani,…Your the Best.

  • This is super yummy! Thanks for sharing….. I’ve watched the granola bars recipe and I liked it very much…. I’m gonna give it a try very soon…..:-)

  • Hi, FYI, white sugar and brown sugar are not vegan. Their color were processed through bone char (from animals). Alternatives of sugar include: muscovado, coco sugar, agave, molasses, etc.

  • Can you prepare on a surface that is not white? you cant read white words with a white background. it is also difficult to see what is going on.

  • I am from India and I grew up eating these…….. We have many other snacks like this……… There is one more called…. “shing bhujia”….. It’s lot better than this… But used Peanuts instead of chickpeas…. If u guys like this…. I suggest try other ones…….

  • Gina Querida!
    Adorei, snack tem gostinho de saudades de boas lembranças.
    Muito bom para ver televisão.
    Um abraço pra voce!!! ������������

  • I love you! Can I meet you after Covid? I have recently found your channel and have been buying these ingredients and am trying to do them. The gnocchi blows my mind. 3 hours to make! What love! I am gonna try the pesto today. There’s no pine nuts here in my small town in Georgia so I’m waiting on Amazon to deliver. Can I used canned chick peas? May God bless you!

  • I’d imagine a couple flavors mixed up would be yummy, like 2/3 of it being bbq and 1/3 ranch in one bowl would kind of be like dipping bbq wings in ranch dressing. Yum.

  • made these they come out ok a little burnt on 1 side though not as crunchy as i hoped but yummy ifi can get it perfect lol can you tell me how to best store these? i have them in a zip lock baggie

  • Dear Gina! You are worm.hearty innocence true you have faith in God god bless you and your family I give you my blessin good health.

  • hey honey, I love all ur ideas but this one is a killer but when I put the sugar, it didn’t stick to the chickpeas so any idea why? it not sweet at all

  • Ooooh! Thank you!!! Gonna make this for my snacks for next week. Looks like we can play with all kinda flavors too. I’m gonna try smoky barbecue seasoning and see how that tastes. I love that you can go with a sweet flavor or salt flavor.
    Awesome! Great video too, thanks!!