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The Turquoise Table

Kristin Schell

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in Gluten Free· Recipe Collection· Snacks

Roasted chickpeas with a KICK!

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!

Roasted Chickpeas

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.

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Filed Under: Gluten Free, Recipe Collection, Snacks Tagged With: dairy free, gluten free, snacks

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Comments

  1. atxglutenfree says

    at

    I love roasted chickpeas. Such a great snack. I love how you added cayenne to them. I normally use lots of black pepper and parmesean cheese! Yum!

  2. ayeloveyou says

    at

    I have tons of cans of chickpeas that I’ve been planning on doing something with. I know what I’m doing now! This looks so yummy and easy-right up my alley 🙂

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