Spicy Roasted Chickpeas

Photo by Instagram    @ladylunching

Roasted chickpeas are easy to pack in your lunch, long car rides, or as a tasty snack. One of my favorite ways to enjoy these crispy treats are adding them to a charcuterie plate for a party snack. Chickpeas (also known by their Spanish name, garbanzo beans) are a legume high in fiber and protein making them perfect for a healthy snack or for sustenance on outdoor adventures. Bring these along on your next hiking or backpacking trip for a quick pick-me-up when on the trail.

In addition to eating these for a quick snack, you can add roasted chickpeas to your favorite salad for extra protein and crunch. Spicy Roasted Chickpeas pair well with the Best Kale Salad, but they also add a little extra something to a simple arugula or spinach salad. Just toss your greens with feta, grilled chicken, diced cucumbers, and a lemon vinaigrette.

Cooking time: 25-27 minutes / Prep time: 5 minutes

Makes 1 cup

Preheat oven to 400 degrees. Let drained chickpeas sit for 10-15 minutes in strainer to dry or pat them with towels to remove as much liquid as possible. Evenly spread chickpeas on baking sheet with parchment paper. Roast chickpeas for 5 minutes to dry as thoroughly as possible. (The goal is to get the chickpeas as dry as possible before coating in olive oil to make them extra crispy.) Once dry, remove from oven and toss with olive oil or olive oil spray. Coat thoroughly.

Place chickpeas back in oven and roast for 20 minutes. Remove at 10 minutes to toss. Remove chickpeas and carefully toss with Hatch Red Chile Powder and Sonoran Sea Salt. Enjoy! Add to salads or eat by the handful.

Cook's notes: It’s important to toss the chickpeas with the spices once the chickpeas are roasted. If added before cooking, they may become burned or bitter. If you are partial to green chiles, feel free to use Desert Provisions Hatch Green Chile Powder in this recipe! It works nicely either way.

These will keep in an airtight container for 1-4 days.


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