This photo got a ton of attention when I posted it to Facebook and Instagram last night. People requested the recipe and wanted to know all the¬†details from what kind of seasoning I use to if they get crunchy.
Why I decided to make these…
On Saturday, when I was at DC VegFest, they handed out free samples of this snack. They tasted delicious, and the minute I saw them, I knew I have seen them before. In my favorite cookbook, Super Natural Everyday, Heidi Swanson has a recipe for these. So instead of buying a bag at VegFest, I decided to make them myself.
- 3 cups cooked chickpeas. (Drain and dry them the best you can.)
- 2 tablespoons evoo
- 1.5 teaspoons sweet paprika
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons hot paprika (I didn’t have hot paprika on hand, so I used red pepper flakes as a substitute. When using red pepper flakes I only used 0.5 teaspoon.)
- 1/2 teaspoon sea salt
- 1 teaspoon of chopped fresh rosemary. (I used dried)
- 1 teaspoon of chopped fresh thyme. (I used dried)
- Lemon zest of 1 lemon
- Preheat oven to 425 F
- Pour the chickpeas on a baking sheets, and bake for 20 minutes.
- Check the chickpeas at 10 minutes shaking the baking sheet, making sure they aren’t stuck to the sheet. Continue baking for the rest of the time.
- Meanwhile, in a mixing bowl, combine evoo, salt, lemon zest, rosemary, thyme, paprikas, and red pepper flakes if using.
- Once chickpeas have baked for 20 minutes, take them out of the oven and put them in the bowl with the other ingredients. Mix together.
- Place paprika covered chickpeas on baking sheet and put in the oven, baking for an additional 5-10 minutes. (The longer you leave them in the oven, the crunchier they get. Just make sure they don’t burn.)
- Let cool for a couple minutes and serve warm.
*** All of the ingredients I used are organic, and non¬†GMO. ***
Why I love these…
I absolutely love these chickpeas. They are a wonderful alternative to potato chips, kale chips, or popcorn. They are a low in sugar, high in protein snack. You can eat them by themselves, or add them to salad, soups, or even on top of grains. And although, I flavored them with paprika,¬†¬†you can really chose any type of seasoning or flavors you are craving. A friend of mine, commented on facebook that she made hers with¬†garlic and grated parm. So try away, get creative!
Have you tried roasted chickpeas before? What is your favorite seasoning? How do you flavor you roasted chickpeas?
¬© 2014 sweat1xdaily