I was out for lunch one day this week at this little place that makes great fresh salads while you wait. You choose the type of greens, protein, veggies, and mix-ins that you want and they make your salad right in front of you. Normally, I don't veer too far from the ordinary. You see I have the tendency to stick to things that are quite plain. Romain and spinach, cucumber, red peppers, carrots, celery, black olives. Nothing too flamboyant right? It's a salad after all. But I decided to step out of the box and go a bit adventurous adding roasted chickpeas. Yes, I know, I'm a real wild child. Ha!
And now I'm hooked! I love chickpeas. I knew I would have to go home and recreate these little crunchy gems as soon as possible
The funny thing is that for the longest time I was never someone who liked chickpeas. Perhaps its from when I first dappled in making my own hummus. Or maybe it was when I cooked my own from scratch - never having cooked beans from the dried variety before. It also could have been the smell it left in the house afterwards that just didn't want to leave. Yik
For the longest time I kept trying to love chickpeas, but nope, I just couldn't get it right. It's funny how some things are like that. Then I tried my brothers homemade hummus one day and was seriously impressed. That stuff was so good. I must remember to get that recipe from him. Nothing compares to homemade hummus when its made perfectly. Now I'm happy to say I really enjoy chickpeas.
Roasting chickpeas turns them into something very special, quite similar in resemblance to bar nut's. This is a healthy snack that you can feel good about eating! The perfect snack that's small and crunchy.
They also make a nice alternative to croutons in a salad or soup. However these are addictive just the way they are - au naturel.
Chili Lime Roasted Chickpeas gluten free, vegan (makes 1 1/2 cups)
- 1 1/2 cups cooked chickpeas (about 1 15 ounce can)
- 1 tablespoon extra-virgin olive oil
- 1/4 tsp chili powder
- zest of a lime
- 1/2 tsp fresh grated ginger
- 1/4 tsp sea salt
- Preheat the oven to 400*F.
- Drain and rinse the chickpeas. Lay them on some paper towel and gently rub them to remove any skins. Make sure they are completely dry.
- In a large bowl, stir together the olive oil, chili powder, zest, and ginger. Add the chickpeas and toss to coat. Spread the chickpeas out in a single layer on a parchment-lined baking sheet.
- Bake the chickpeas, stirring them occasionally, until crisped and lightly browned, 25-35 minutes. You may want to taste test a few to make sure they are done to the desired texture. Once they are removed from the oven sprinkle them with sea salt.
- Allow the chickpeas to cool completely and serve.
Notes: Depending on how hot your oven gets the chickpeas may take less than 35 minutes to roast. Be sure to keep your eye on them so they don't burn!