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!

Too Cool Roasted Chickpeas Recipe

By BakeandDestroy Published: December 28, 2012

  • Yield: Nearly 4 cups
  • Prep: 10 mins
  • Cook: 40 mins
  • Ready In: 50 mins

These tasty little nuggets are a perfect addition to salads and Bowl of Stuff - but I've been known to pop them as a snack as well.

Ingredients

Instructions

  1. Preheat your oven to 400 degrees. Drain and rinse the chickpeas. Dry the chickpeas between two layers of paper towels - this will also help to remove any stray skins.
  2. Transfer the chickpeas to a rimed baking sheet lined with parchment paper and toss them with a drizzle of olive oil. Sprinkle with salt and spread in a single layer. Roast in oven 30-40 minutes until they are golden and crispy. Keep an eye on them so they don't burn.
  3. While the chickpeas cook, stir together the nutritional yeast, onion powder, garlic powder and dill.
  4. When the chickpeas are cooked, transfer them to some paper towel to drain any excess oil, then place them in a large bowl. Squeeze some fresh lemon juice over the top, and sprinkle with ranch seasoning to your taste. Add salt and pepper, and allow them to cool.
  5. Hang onto the left over seasoning for another batch, or sprinkle it on popcorn!

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