I love Top Chef, but I’m nothing superior in the kitchen by a long shot.
It’s pretty rare that you’ll find recipes and such here On the V Side, so when you DO, you know they’re going to be SUPER SIMPLE – because hey man, if *I* can handle it? So can that monkey over there. ;)
For the past year or so Roasted Chickpeas have become my favorite go-to snack.
Delicious? Healthy? Satisfying? YOU BET.
A 1/2 cup serving of chickpeas contains 130 calories, 6 g of fiber and 7 g of protein.
They are naturally fat-free, saturated fat-free, and sodium-free.
Here’s how to make ‘em:
I usually used canned chickpeas (also called garbanzo beans) for the convenience. I’ll make two cans at once, then just store the extra in a Ziploc bag for easy snacking.
(Note: you can use dry chickpeas, too, but prior to the below steps you’ll need to soak them in water for 2-3 hours, then boil them for about an hour. Rinse, drain and pat dry)
Rinse and drain the beans, then lay them flat and pat dry.
Place in a pan/cookie sheet that has raised edges so they don’t roll all around.
Drizzle a *small* amount of extra virgin olive oil or canola oil over top – seriously, I only use about a tablespoon--two, MAX. I do the drizzling right in the pan, and then use a rubber spatula to make sure they’re pretty evenly coated.
There are a THOUSAND ways to season these, but I go simple. I just grind sea salt and fresh pepper overtop, and if I’m feeling a little crazy I’ll add some minced garlic, or a dash of garlic powder if I’m in a rush. Shake the pan a little to help get things coated.
Pop them in the over for 20 – 40 minutes at 400 degrees. I like the outsides crispy, so I cook them for 40 minutes. If you prefer them softer, cook for less time.
Cool…. And then eat!
The seasoning possibilities are endless – experiment until you find the right flavor profile for you!