You could say I love snacky food. You could say I love say snacky food alot. And you would be right.
I have a weakness for salty food that seems to just fly from the bowl to my mouth. Chips, popcorn, chex mix (don’t judge), crackers, etc. Yum. Also I seem to lose all self control. Once I eat one it is game over. Might as well eat the whole bag, plate, bowl, whatever.
Last year I was gifted an air popcorn popper. I don’t feel as bad when I am eating air popped popcorn. Even if I have smothered it in butter. Still there have to be healthier treats out there that will still satisfy my salty cravings.
Enter chickpeas. Also known as garbanzo beans. Or as my brother in law calls them- devil beans. But he is weird and doesn’t know what’s tasty. I had seen a pin on pinterest ages ago for roasted chickpeas. Intrigued, I pinned it and promptly forgot about it.
When I made the most recent batch of chickpeas to put in the freezer (you know you can cook and freeze beans right?) I was trying to think of what to make with them other than soup. As I frequently do I started scrolling through my pinterest boards on my phone while the beans were simmering away. You use your phone as a cookbook too? Awesome glad we are friends. Anyways, sure enough towards the bottom I ran across roasted chickpeas. Yum.
I can’t believe how easy or good they are. This first batch was made simply with olive oil, salt, and rosemary. I can’t wait to try buffalo sauce, cinnamon and sugar, herbs and feta, and curry. And they satisfy that salty snack food craving perfectly.
Tasty healthy snacking. My kind of food.
Roasted Chickpeas (makes however much it makes)
Cooked Chickpeas (either homemade or canned)
Preheat oven to 400 F. Drain your chickpeas and lay them out on a cookie sheet. Pat dry with a paper towel and, if you have the time, let them air dry a bit. The dryer they are the better they will roast. Add enough olive oil to lightly coat (about 1 tbs for 2 cups chickpeas). Sprinkle liberally with salt and rosemary. Pop the sheet in the oven for 15-20 minutes. Check on them every 5 minutes and shake the pan. Taste one or two eat time till they reach your personal level of roasted goodness. Enjoy warm or at room temp.
(In case you can’t tell this was a bit of “read a bunch of recipes thrown things in the oven” for me. Sorry about that. They really are foolproof and amazing. I will keep you posted when I try the buffalo ones. That will happen SOON.)