Chickpeas are a fantastic source of protein, ﬁber, and iron, along with a number of other vitamins and minerals. Never thought of roasting them until they are crisp? Give it a try! This recipe is a high-protein and high-ﬁbre crunchy alternative to potato chips. Roasted
chickpeas are a surprisingly satisfying crunchy snack, and also make for a yummy “crouton-like” salad topper or addition to a savory homemade trail mix.
1 can or 1.5 c. chickpeas
1 tsp olive oil
1/4 tsp garlic powder
pinch of sea salt
Preheat oven to 325F.
If using canned chickpeas, rinse & drain well to remove excess sodium. Pat chickpeas dry with paper towel. Spread dry chickpeas on baking sheet and bake for 55 minutes, or until chickpeas are golden and crunchy, shaking the tray a couple of times while cooking to ensure they cook evenly. I recommend taking a bite of a cooled chickpea at 55 minutes to ensure they are crispy to the centre. If they are still soft inside, put them back in the oven for a few more minutes, but watch them carefully to ensure they don’t burn.
Remove chickpeas from oven and transfer to a heat-proof bowl. Toss chickpeas with olive oil, garlic powder and salt.
Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better! She is a mother of two terrific HRM kids, aged 7 &8. For information and recipe ideas, visit her website.