Have you ever tried roasting chickpeas (a.k.a. garbanzo beans)? They’re really good, like the perfect little snack. They’re a nice healthy alternative for afterschool munching.
I grew up loving chick peas, although I’ve always called them garbanzo beans until lately…chick pea sounds cuter (sorry gar-ban-zo 😉 ) It is definitely one of my staple salad bar toppings, for sure…that along with pickled beets (my favorite!) I had never tried them roasted until lately, and I’m so glad, because they’re really good…addicting, in a healthy snack sort of way.
Roasted Chick Peas – How To
Preheat oven to 425. Start with 2 cans of chick peas, drain and rinse them. Line a big baking pan with tin foil for baking and easy clean up. Lay a paper towel over the tin foil and drop the chick peas on top of the paper towel. Roll them around with another paper towel on top to dry. Remove all paper towels. Toss around in olive oil and your choice of seasonings. I used Lowry’s season salt, celery salt, and garlic powder. Bake in the oven for 15- 20 minutes. They should come out with crunchy skin. Add a little more season salt to taste and a little shaved parmesan cheese if you’d like. Eat them warm and leave them out for healthy snacking.
That’s it! You’ll have to give them a try! So, I’d love to know, do you call them chickpeas OR garbanzo beans?
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