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Snack Time: Crunchy Roasted Chickpeas

Chickpeas aka Garbanzo Beans are low in fat and an awesome source of fiber and protein. Most people enjoy them whipped up into a nice hummus, but in our house we’ve been known eat them straight out of the can. This time we wanted to do something a little different.

We had great fun splashing around while we washed them.

We picked through them to remove loose skins, patted them dry and then spread them out on a nice big Silpat [1] lined cookie sheet. We sprayed them with a little cooking spray, roasted them and then finished with a bit of sea salt.

They were such a big hit I could barely snap a picture in between my kid picking chickpea after chickpea out of the bowl. This after school snack recipe is a keeper for sure…

Crunchy Roasted Chickpea Recipe

Prep Time: 5 mins  Cooking Time: 35 mins

1 can chickpeas
olive oil cooking spray
pinch of sea salt or kosher salt

Preheat the oven to 400 degrees. Drain and wash the chickpeas. Pick off any loose skin. Pat dry and spread out over a Silpat on a rimmed cookie sheet. Spray lightly with olive oil cooking spray and place in the center rack in the oven. Cook for 15 to 20 minutes and then give them a good shake. Continue to cook for another 15 to 20 minutes or until chickpeas are firm and crispy but not burned. If they aren’t crispy, keep cooking. They’re best when the crunch! Remove from oven, sprinkle with salt and then let cool.

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[1] Silpat: http://www.amazon.com/gp/product/B00008T960?ie=UTF8&tag=mookd-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00008T960

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