I’ve been trying to get back on the food prep meal train for weeks now, and finally got into the spirit this weekend (hello avocados, soft boiled eggs, cheese and nuts!). I had also been hearing a lot (yes, on Pinterest, I’ll admit it) about roasted chickpeas. I like hummus but I’m kind of over it (too much of a good thing will always bite you back). However, I do love the protein power punch they provide and the simplicity of them. These roasted chickpeas are super easy to do ahead of time and leave in your office or at your home for healthy, protein-packed snacking. And feel free to go a bit wild with flavors!
Servings: About 2-3 cups of finished beans…I don’t know how you snack
Timing: 45 minutes
- 2 cans chickpeas/garbanzo beans (same thing…and you can go ahead and find the least-fancy/cheapest brand you can…we’re gonna dress them up anyway)
- 1-2 tablespoons olive oil
- 1-2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon dried thyme
- Salt and Pepper to taste
Preheat your oven to 375 degrees. Drain and double-rinse your cans of chickpeas (I do this right in the can using the lid as a stopper because I’m not about to wash another dish). Pour out on to a sheet pan (no, it doesn’t need to be greased). Make sure your chickpeas are in an even layer. Pop those bad boys in the oven for about 30-35 minutes, shaking the pan occasionally in order to get all the water evaporated off.
Pour your chickpeas into a bowl (you could do this right on the pan to avoid another dish to clean, but I really think you get better distribution this way). Splash in enough olive oil to coat them and slosh around. Add in the rest of your spices and turn to coat. At this point, feel free to add in as much more as you feel that it needs (or add any other flavors you like). After all of the beans are fully coated, pop them back onto the pan and back into the oven for another 12 minutes, occasionally shaking the pan. Crank the oven to broil at 500 degrees and let toast for about 3-4 minutes.
Turn the chickpeas out onto a plate to cool in an even layer and then into an airtight container to store for no longer than 10 days. If you end up eating them sooner, well then it’s time to make more!