Too Cool Roasted Chickpeas

I remember late in high school when my friends and I started venturing outside of our hometown, hopping on the Metra and heading to Chicago in order to not shop at the mall and not eat at Chili’s. We thought we were pretty worldly with our Thai food, Indian buffets and possibly the most exotic for a group of kids from Joliet – falafel. I loved the strangely familiar hummus that came with it – probably because it was just a spicier version of the garbanzo dip I’d eaten a million times before at family functions.

For you see, my friends, one culture’s garbanzos are another’s chickpeas (or ceci bean, chana, sanagalu, Gonzo Bean or Bengal gram). It’s a small world after all. Chickpeas are high in protein and low in fat and some studies have even indicated that they can help to reduce cholesterol in the bloodstream.

Chickpeas are one of my favorite additions to Bowl of Stuff, especially when they’re roasted until they’re crispy as I’ve done in this recipe. Like kale chips, you can flavor them however you like – even with just a pinch of salt. So here’s a version I like to toss in a bowl with some quinoa, BBQ tofu, wilted greens and a splash of vegan ranch dressing – enjoy!