So, chickpeas are amazing. Although, to be honest, the only thing I have ever really done with them with was make hummus. The thought of eating them out of the can never really appeased me. I think it’s because I always picture the Claim Jumper salad bar when I think of whole chickpeas. One of those random childhood memories that stands out.
I can’t remember my first piano recital, but I remember my mom putting whole chickpeas on my plate at Claim Jumper. Weird…
These little roasted delights are flavorful and crunchy. A perfectly healthy midday snack to get over that 2pm hump. Way better than a bag o’ potato chips!
They are also really versatile. We put taco seasoning on these and they were a huge hit. However, if you like it plain and simple, salt and pepper was also nice. We tried a BBQ seasoning and also liked that flavor, but we didn’t roast them long enough and they were a tad mushy…it was an inappropriately awkward texture.
Moral of the story: Roast for the recommended amount of time.
Drain and dry the chickpeas and lay them out in an even layer on a baking sheet, sprinkle with a lil salt n pep.
Add your seasoning of choice and that’s it! Easy peasy.
You could probably even convince your kids that it’s popcorn!
Taco-licious Roasted Chickpeas
2 15 oz cans chickpeas
1 tablespoon taco seasoning
2 tablespoons olive oil
Salt and Pepper
Preheat oven to 400 degrees.
Drain chickpeas. Lay flat on baking sheet and pat dry with paper towel.
Drizzle with olive oil. Sprinkle with salt and pepper to taste.
Roast in oven 30-35 minutes. Push them around on the tray every 10 minutes to turn.
Check for crunch factor. They should be crispy, inside and out.
Toss in a bowl with seasoning while warm. Allow to cool on flat surface before serving.
Little Yellow Note: We recommend fresh herbs, parmesan cheese, taco seasoning, BBQ, or plain old salt and pepper. The options are endless!
From the Little Yellow Kitchen,