Get Your Crunchy Fix: Cajun-Garlic Roasted Chickpeas
If you've ever reached a point of serious dedication to eating only real, whole foods, you may have noticed that there is seemingly nothing that replaces the crunch of things like chips and crackers, am I right?
Well, not to worry, I have the solution! A crunchy, salty, addicting, guilt-free solution: cajun-garlic roasted chickpeas! First of all, if you don't like regular whole chickpeas, don't judge these based on that. I'm not a big fan of those either, but I can't get enough of the roasted ones. Chickpeas are great because they're packed with fiber, and they're a good source of protein. They also have a few notable vitamins and minerals, but the majority of those benefits are probably diminished in the roasting process, so I'm not going to claim they're provided in this scenario.
Fun fact: chickpeas, and garbanzo beans are the same thing, the term chickpea is more commonly used by those who speak English, and garbanzo is more commonly used by those who speak Spanish.
If the spices I use don't appeal to you, you can apply this same cooking method, using whatever spices you want! Ex: Italian Seasoning & Garlic, Cinnamon & Cayenne, Turmeric & Coconut Oil, etc.
Anyway, it's super simple, super good, and so crunchy, here you go:
Cajun-Garlic Roasted Chickpeas
Prep-Time: 5 minutes
Cook Time: 40 minutes - 1 hour
Canned Chickpeas (or cooked)
Extra Virgin Olive Oil
1.) Decide how much you want, there are no measurements in this recipe because it's really however many you want.
2.) Drain, and rinse the chickpeas.
3.) Preheat your oven to 425degrees.
4.) Lay the chickpeas out on a paper towel, and pat them dry, as best you can.
5.) Now spread them out onto cookie sheet, I usually line mine with parchment paper, or tin foil - they don't really stick so whatever works for you.
6.) Drizzle EVOO over them, and shake the cookie sheet so they roll around, you want just enough to make them all nice and shiny. You don't want excess oil laying all over the sheet.
7.) Sprinkle the spices over them, and then shake the cookie sheet again so they roll around. You want to do this once or twice, really coating the chickpeas in the spices nicely.
8.) Put them in the oven!
9.) After about 20-25min check them, give the cookie sheet a shake, then turn it around so the end that was in the front is now in the back.
10.) Increase the oven temp to 450 degrees.
11.) Check and shake, every ten minutes or so until they start to look golden.
12.) Try one, the amount of roasting is a personal preference. At the early stage they are still a bit soft in the middle, and at the late stage they’re VERY crunchy - I like them right in the middle of those two stages - just be careful not to burn them (I’ve done this more times than I’d like to admit).
13.) Now take them out of the oven and enjoy!
After they cool, I keep them in an airtight glass container for up to 10 days, but they rarely last that long. These are also awesome as an alternative to croutons on a salad!
Make them, and let me know what you think! Thank you for reading!