Crispy Roasted Chickpeas

It wasn’t too long ago that I first realized that chickpeas were the same as garbanzos.  Don’t laugh!

Ok, go ahead and laugh … I did when I smacked myself on my head with a big DUH.

I grew up calling them garbanzo beans.  And my Mom was (still is) a BEAN FIEND.  This woman likes any and all beans, in any shape, style, form, recipe, whatever … if it has beans, she will eat it.

Now tell me how this woman has stayed close to 100 pounds all her life?  Why couldn’t I have inherited THOSE genes?  I digress.

Fortunately, my cravings never go towards anything sweet … my craving of choice is anything crunchy.  Chips are my downfall.  Then you add salsas, and you got a major disaster about to happen.

This means I am always looking for crunchy snacks that are healthy to satiate that need.

These fit the bill … however, they are only good for lifetime maintenance (P4 and beyond) or they can be used with the Mix it Up Experiment.  They pack a caloric punch (bulk calories for little food), but what surprised me the most is that they are still considered high fat (anything 65% and over) … so Woo Hoo on that!

Versatile, you can use a host of flavorings, the sky is the limit!  Enjoy!

Crispy Roasted Chickpeas
2 servings

10 minutes prep
50 minutes start to finish

1 15-ounce can garbanzo beans
1 1/2 tablespoons olive oil
Sea Salt
Other spices of your choice (Cajun, Mexican, Italian, Thai, Spicy)

Preheat oven to 400F

Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water.

Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans (beans need to be as dry as possible).

Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy.  The time will vary with different ovens.  Keep a close eye on them, making sure that the beans do not burn.

Season with salt and your choice of spices.

Entire Recipe:

522 Calories
69g Fat (65% calories from fat)
20g Protein
65g Carbohydrate; 16g Dietary Fiber
0mg Cholesterol; 1537mg Sodium; 875mg Potassium

Per Serving:

261 Calories
35g Fat (65% calories from fat)
10g Protein
33g Carbohydrate; 8g Dietary Fiber
0mg Cholesterol; 769mg Sodium; 438mg Potassium

Serving Idea:  These are handy to take with you when everyone else is munching on things you shouldn’t munch on … like to the movies, or when you are stuck in the car all day?


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8 Comments on Crispy Roasted Chickpeas

  1. Joan says:

    I have these in the oven now. After I drained and rinsed the beans, I put them in a container with lime juice for a couple hours and then repeated the drain and dried them. I used sea salt and Simply Organic All Purpose Seasoning on them. They smell divine.

    • Joan says:

      Yummy, these are very good. Oh…I used walnut oil instead of olive oil too. I hope I don’t eat both servings now.

      • Joan says:

        I made another batch of these today…cooked a pound of dried chickpeas and went from there… so good!

        • Biz Buzz says:

          They are an excellent snack, eh? How did you season yours?

          • Joan says:

            I used walnut oil, sea salt, and Simply Organic all purpose seasoning both times…

      • Biz Buzz says:

        HA! Addicting for sure! Thanks Joan!

    • Biz Buzz says:

      WOW! What a great suggestion! Thanks so much for that heads up, never thought about marinating them … only about what to do after they are cooked, WOO HOO!

      • Joan says:

        I only did the lime juice with the first batch. It was not a strong lime taste…but it was there.

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