My new year’s resolution this year is to start eating healthier snacks. At the end of the day, I often find I need a bit of a pick-me-up. I often dive into a bag of almonds, I keep in the freezer to stay fresh, but I am now thinking I need to branch out.
Chickpeas are full of healthy components including being high in fiber, potassium, vitamin C, B-6, to name only a few.
The typical use for chickpeas, also known as garbanzo beans, is hummus so why not branch out a bit and create a new, easy to make and delicious snack.
This is the perfect healthy snack and If they are not all eaten, use them in salads or as a garnish for soups. You can also choose any other spice mixture for these roasted chickpeas if you want to create your own signature roasted chickpeas.
- 1 ½ cups cooked chickpeas
- 1 ½ tablespoons olive oil
- ½ - 1 teaspoon sea salt
- 1 teaspoon lemon zest
- 1 teaspoon sumac
- 1 teaspoon chopped rosemary
- Pre-heat oven to 200°C
- Rinse and drain the chickpeas, if using canned.
- Roll chickpeas in a clean dishtowel, ensuring that they are dry then place in a medium bowl, removing any skins that have fallen off.
- Mix chickpeas with olive oil and salt, so that they are evenly coated.
- Spread the chickpeas out in an even layer on a baking sheet.
- Roast the chickpeas in the pre-heated oven for 30 minutes, tossing ever 10 minutes.
- Once dry and crispy, remove from the oven and toss with the zest, sumac and rosemary.
- Serve immediately as they soften as they cool