They taste like little bites of deliciousness. Easy to make, and versatile - they can be eaten on their own, sprinkled on a salad, or added to a grain/veggie bowl. There are many recipes for these online, but we felt it was worth sharing because they are cheap, packed with protein and fun to make.
I don't think this baby pudu is searching the ground for chickpeas (they eat ferns and leaves), but baby pudus are cute, the word chickpea is cute, so it seemed to make sense. If you make these and want to post a photo, feel free!!!!
Recipe
You can use canned chickpeas (garbanzo beans) or you can soak and cook your own.
ca. 1 can chickpeas (or approximately 1 3/4 cups) - rinse and pat dry in a kitchen towel- remove as much moisture as you can.
olive oil
smoked paprika (or other spice to taste - see suggestions, below)
salt, to taste
Place the chickpeas in a bowl and drizzle olive oil - more oil can make the chickpeas softer but experiment. We use ca. 1-2 Tbsp. Add seasonings, ca. 1-2Tbsp smoked paprika (or other spices) and salt. Toss until the chickpeas are coated. Spread the chickpeas on a cookie sheet or in a baking dish and bake at 350 for 30-45 minutes depending on desired texture. Shake/stir about halfway through.
For softer chickpeas, less time, for chickpeas with a little crunch, bake longer!
They are most delicious served warm, but they keep in the fridge and work well on salads at room temperature, or the next day.
Other suggested flavors and please, experiment!
Cumin
Curry powder
lemon juice and basil (fresh or dried)
sugar and cinnamon (we haven't tried, but have heard about)
oregano and parsley
za'atar (one of Mama's favorite spice mixes)
Garam Masala
or whatever spices you have on hand or love
what a coincidence- I’ve had roasted chickpeas twice in the last week! but I’m saddened to say they were store bought. one kind had curry spices and a LOT of ginger (similar to some of the seasonings you recommend above), they were spicy and delicious but made my mouth a bit dry. we had them as a snack in our camping trip, which worked great on the go as long as there was water nearby to chase them down. the second kind had a vegan ranch seasoning, and I used it as a salad topper just like you recommend. however, homemade and warm sounds SO MUCH yummier. I love za’atar just like your mom and can’t wait to try them…
I have had the good fortune of eating roasted chickpeas often, and I have to say, they are DELICIOUS. Thank you so much for posting this recipe. This is such a healthy addition to any diet. As always, thank you for posting information that encourages a healthy lifestyle and positive choices for people on the planet. You are helping make the world a better place, one blog-post at a time! 😊