Tuesday, 25 March 2014

{Clean Eating} Roasted Chickpeas

Okay, before I begin, I want to tell you something. I solemnly swear that I will NEVER, EVER post anything on this blog that I don't love 100%. When I post something, it's because I actually think it is delicious and that you are going to think it is delicious as well. I also only post things that I think you're going to enjoy making & will have success making. I want you to have a positive feeling after you make something that I've posted, and not anger and frustration.

So that being said, I can't WAIT to tell you about these roasted chickpeas. If you're anything like my hubby, you're going "Um Lisa, you just said you were only going to post delicious recipes, chickpeas are gross." Never fear my friends, THESE ARE SO GOOD. They're like little crunchy, savoury pockets of goodness. I have a jar of them at my desk at work that I reach for whenever I need a little snack/pick-me-up. Dare I say, these are almost as good as chips...and that's saying A LOT (chips are my kryptonite). However, unlike chips, these are good for you!

Chickpeas are high in fiber and protein, so they help to keep you full. Eating them has been shown to help lower the bad cholesterol in your body as well! PLUS, as a bonus to me, they are an excellent source of iron, so really, eating them is a no brainer. Guess what, these are also gluten free, CLEAN and completely vegan, so everyone can enjoy these and feel good about it!

OH OH OH, two more things. This whole snack, will probably cost you about $2 (MAX), and that's if you're buying the fancy, brand name! ANNNNND, the recipe I'm posting is for one flavour of them. You could add any spices you like!

Have I convinced you yet? If not, make a batch of these and THEN tell me :) They are a little spicy, so if you don't like spice, just make them with the garlic salt.

{Clean Eating} Roasted Chickpeas
adapted from Chow
2 cans unsalted chickpeas
2 tbsp olive oil
1 tsp cayenne pepper
1 1/2 tsp garlic salt 

Preheat oven to 400 degrees F. Make sure the rack is in the middle. Line 2 cookie sheets with parchment paper.
Drain your cans of checkpeas in a strainer and thouroughly rinse them in cold water. You want to make sure all of the juices from the can are rinsed off. Transfer to a clean tea towel and pat them dry. You don't want them to be wet at all. 

In a small bowl, toss the chickpeas in the olive oil so that they are evenly coated. Sprinkle the cayenne pepper and garlic salt over top and toss until coated.

Divide the chickpeas evenly between the two cookie sheets and make sure they are spread out. It's okay if some are touching. Put in the oven and bake for 40-50 minutes taking them out after 20 mins to toss the chickpeas and rotate cookie sheets. 

After 40 mins, check to see if the chickpeas are crunchy. If not, return to oven and bake for 5 minute intervals until crunchy. Some may get REALLY crispy, but that's ok! 

Allow to cool completely before you transfer them to a container. I like to keep mine in an old pickle jar, but Tupperware containers work too! They're good for about 2 weeks in a sealed container. 

It's as easy as that!!! Enjoy!


  1. Ermagherd, I want to eat these immediately.

    1. They are SOOOOOOO good. My fave treat right now!

  2. I found 40 minutes was too long in the oven. The majority of mine were black when they came out. :( I will have to adjust cook time next time around.

    1. Oh no! :( Yea, it can really depend on the oven. If I took mine out before 40 mins, they were still mushy! Good luck with the next batch!

  3. I'm definitely going to try these. Thanks for the recipe.