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Salad

Salad

Salad

Roasted Chickpeas

These roasted chick peas are actually crisp and stay that way! They make a delicious snack, but are also a wonderful topper for salads or bowls. I like using them as a crouton replacement! Also, did I mention that they are beyond easy? 

Hands-on Preparation Time:  5
Ingredients:

1 19oz can of chickpeas

1/4 cup olive oil

1 teaspoon sea salt

1/2 teaspoon garam masala (or your choice of spice)

Preheat oven to 375 degrees F. Drain and rinse bean liquid. Spread beans evenly across a cookie sheet lined with parchment paper. Place in oven for 30 minutes, gently shaking beans at 10 minute intervals. (The initial shake will require that you unstick the beans. The idea is that you keep them loose and evenly cooking.) Keep an eye on the beans. If they seem like they are toasting quickly or if you don't like them as crisp, reduce the cooking time. Remove them from the oven and place in a bowl. Toss with the olive oil, salt and spice. Spread the beans back out on the sheet and place back in the oven for 10 minutes. Let cool and enjoy! Keep stored in an air tight container. They will stay crisp for a couple days, then will begin to soften.