Chickpea Nibbles

Let me be honest with you for a minute.  Sometimes it’s not easy to find the time to blog.  I mean, come on?  There’s a bathroom that wants to be cleaned, a movie that’s not going to watch itself, and some nails that are badly in need of a little TLC.  There’s also a sleepy, cuddly monster guarding my computer.  I wouldn’t wanna mess with that guy.

Somehow I braved the scary monster and found my way to this blog because I have to tell you about these chickpea nibbles.  Do crunchy chickpeas intrigue you?  Because they intrigue me.  
I’ll admit that at first they sounded a little weird.  A roasted bean?  It sounds overcooked, not delicious.  But I promise they will get you too.

For some reason these remind me a little of the corn nuts I used to eat during the summer as a kid, but these are definitely better.  The chickpeas should have a definite crunch and bite to them with a lot of flavor.   If you find that yours taste dry or starchy then they need a few more minutes in the oven.   A few of mine didn’t get roasted enough in the full batch so I threw them in for an extra ten minutes and they were fabulous.  Serve these as a snack at your next dinner party or picnic and they’re definitely a must for an extra protein boost on your next hike.

Chickpea Nibbles
Adapted from Power Foods
Makes 1 cup

2 cups chickpeas, cooked
2 Tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
sprinkle of cayenne pepper
sea salt to taste

Preheat oven to 375 degrees.  Pat chickpeas dry, then toss in a bowl with oil, cumin, paprika, cayenne pepper, and sea salt.  Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes.  Sprinkle with extra paprika and salt if necessary.  Let cool before serving.  Chickpeas may be kept in an airtight container for 3 days at room temperature.

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Comments

  1. says

    I made these from your recipe and they are great. I love chick peas but never thought to roast them. Thanks for sharing, just found your site, I love it.

  2. Anonymous says

    I am making these now, as I type! Instead of cumin and regular olive oil, I used presidents choice garlic-infused olive oil and garlic powder! I also used paprika, cayenne pepper, and a twist of sea salt and black pepper! Needless to say, they are DELICIOUS and so flavorful!

    Thank you so much for this wonderful idea! It’s healthy, affordable, and incredibly tasty! Great blog!

  3. says

    these are delicious!!!! only thing is i baked them for too long and they came out a bit too crunchy… like those popcorn kernels. i’ll have to hide them from my boyfriend because he likes breaking his teeth on popcorn kernels and i’m sure he’ll LOVE THESE!!! thanks for sharing the recipe!!!!!!!

  4. Anonymous says

    Hi. Just stopped by after a Google search for ideas on how to eat my sprouted lentils, found my way here, thanks :)
    But before I leave I thought I should mention that I’m not sure if you or anyone else has noticed that from the photograph of your fingernails above you seem to be short of B12; lack of, or very little moons on your last 2 fingers.

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