I love roasted chickpeas. Also called Garbanzo Beans, these petite peas are packed with protein and fiber and the crunch is irresistible. Sometimes I toss them in salads or use as a garnish for other vegetable dishes. Mostly, I just keep ’em hanging out in a bowl on the counter for hungry Littles to grab and go as they zoom from one activity to another. They are also a great ‘tizer to nibble on while you enjoy a glass of wine.
You can use dried chickpeas, but I stock up on the organic cans when they are on sale at Whole Foods or Central Market. Experiment with seasonings and herbs. There are infinite possibilities. My latest fave is with a double dash of cayenne pepper! A handful of these will have you kickin’ up your heels!
1 (15 – oz) can chickpeas or garbanzo beans (rinsed and drained)
1 TBS extra virgin olive oil
1 tsp coarse sea salt
2 big dashes of cayenne pepper
After rinsing and draining chickpeas, dry thoroughly on paper towels. In a small bowl combine olive oil, sea salt, and as much cayenne pepper as you can handle. Add chickpeas and stir to coat.
Spread chickpeas onto a foil lined roasting pan and roast at 450 degrees for 30 – 40 minutes. Keep a watchful eye on the peas towards the end of the cooking. You’ll know they are done by their golden color and crisp texture.