Chickpea Snack from Scratch

See also Chickpea Snack from Canned Garbanzos

 

Recipe One

Roasted chickpeas from dried

I often use canned chickpeas in this recipe because that’s what I buy more of, but if you have a bag of dry chickpeas and you’re wondering if you can make this chickpeas recipe from dried chickpeas, yes you can! In fact, baked chickpeas from dried can be even more crunchy! You do not have to cook the dried chickpeas before you roast them. Here is how:

  • When making this recipe from dried beans, start by soaking the chickpeas in plenty of water for about 24 hours. They will expand and at least double in size, which is what you want.
  • Before you roast them, be sure to dry the chickpeas very well.
  • Bake the chickpeas on a large sheet pan at 400 degrees F until they are nice and crispy (about 20 to 35 minutes).
  • Season with your favorite spices just as they come out of the oven.

 

Why are my roasted chickpeas not crunchy?

Here are a few tips to make sure your chickpeas are as crispy as possible:

  • Make sure they are perfectly dry before roasting them. Whether you’re using canned chickpeas or if you’ve soaked some dried chickpeas to make this recipe, dry them up as well as you could.
  • Want to go the extra mile? Peel the chickpeas (garbanzo beans.) I’m lazy, and I don’t peel my chickpeas. But, because the skins of the chickpeas can hold some moisture underneath them, it’s not a bad idea to peel them off and dry them some more with a paper towel
  • Do not skimp on the olive oil. I use about 3 tablespoon quality extra virgin olive oil (Private Reserve Greek EVOO.) I may even use more if I don’t feel that the chickpeas are well-coated with the oil. You can use less if you like, but your chickpeas will not be as crispy.
  • Use a high-heated oven anywhere from 400 degrees F to 450 degrees F. Ovens do vary, so you are the best judge of that for your oven.
  • Do not use parchment paper on your sheet pan. For me, the heated surface of the sheet pan will do a much better job to crisp up the chickpeas. And in fact, if you want to go the extra mile, go ahead and heat the sheet pan in the oven before adding your chickpeas (but be careful not to burn your hands working with the hot sheet pan).
  • Roast the chickpeas long enough, and do not pull them out of the oven until they are golden brown and crispy to your liking. This can be anywhere from 20 to 35 minutes, depending on your oven.
  • Shake the pan and toss the chickpeas every 10 minutes so that all sides of the chickpeas have a chance to be touching the heated surface.
  • Let the crispy baked chickpeas fully cool before storing. A glass jar is the best to use for storage, keep the lid somewhat lose will allow the chickpeas to breathe and keep them crispy for longer.
  • And finally, chickpeas will lose their crisp after a couple of days, you can re-crisp them by simply sticking them in the oven for 2 to 3 minutes or so as needed.

Recipe Two

To go with cocktail hour, or just for fun, we’ve adapted a classic Italian snack. I think this is a smart way to start a meal.

  1. In a small bowl, combine the garlic powder, oregano, Stardust, and salt and pepper. Heat the olive oil in a small skillet over medium­high heat. Add the chickpeas and spice mix and cook, shaking the pan occasionally, about 7 minutes. Keep cooking until most of the moisture is gone. They won’t be crispy fried, more like very small russet potatoes when cooked. Drain the chickpeas on a paper towel.
  2. Taste and adjust the seasonings. Serve at room temperature.

Recipe Three

Ingredients

  • 31 ounces chickpeas organic, cooked or canned without salt
  • 2 tbsp olive oil (extra virgin)
  • 1 tsp garam masala
  • 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves (dried, ground)
  • 1/4 tsp ginger (dried)

Instructions

  • Preheat oven to 300F/150C/gas mark 2.
  • Wrap chickpeas in a towel; lightly roll to loosen skins.
  • Whisk the oil with the spices together in a large bowl. Add the chickpeas and stir well to combine.
  • Arrange on a baking sheet covered in parchment paper.
  • Bake for 1 hour to 1 hour and 40 minutes, stirring every 20 minutes. Taste after one hour; they might be done at that point.
 

Notes

Per serving:

  • 212 calories
  • 6 g fat
  • 0 g cholesterol
  • 410 mg sodium (12 mg sodium with salt omitted, no-salt added beans)
  • 321 mg potassium
  • 31 g carbohydrate
  • 8 g fiber
  • 5 g sugars
  • 10 g protein
  • 5 Weight Watchers Points Plus

Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.

Recipe Four

This roasted garbanzo bean snack is a delicious, healthy alternative to chips and crackers. Feel free to use your own choice of favorite spices and herbs. This recipe makes about 4 servings.

Ingredients
  • 2 cups of dry garbanzo beans
  • 3 Tbsp of vegetable oil
  • 1/2 Tsp ground black pepper
  • 1 Tsp cayenne pepper
  • 1/2 Tsp cinnamon
  • 1 Tsp dry cilantro herb
Method
  1. Soak 2 cups of dry garbanzo beans for 12 hours, drain the soak water away.
  2. In a saucepan with fresh water, boil the beans for an hour or until they are tender. Drain the water away so the beans are quite dry.
  3. Preheat oven to 450 degrees.
  4. Put the beans and other ingredients in a bowl and toss to coat.
  5. Tip the beans into a large dish (9”x13” is ideal) so they are in one layer.
  6. Bake them in the oven for about 30 minutes until they are crisp and crunchy.
  7. Serve immediately.
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