It used to be that chickpeas and I did not get along.
But after eating more and more of them in various forms, I must say that chickpeas and I get along now very well.
Back in 2013 when I wrote this post I thought of chickpeas as a cold opened can of garbanzos on the salad bar.
Because chickpeas and garbanzos are the same thing.
But now many years late I have discovered that I have grown to really like chickpeas.
Notice I didn't go so far as to say love!
So I revisited this post and now I realize this is a pretty good recipe for a very healthy snack.
Kind of like popcorn, but better. I was never a popcorn lover either!
So perhaps I've changer your mind. In any case, like I used to tell my kids when they were bambinos-you never know when your tastes will change.
So bring on the chickpeas!
Above is the updated post from 2013.
I admit it. I don’t really like chickpeas.
I like hummus, but only freshly made hummus.
The Jerusalem cookbook’s recipe is fabulous; smooth and silky, creamy and luscious and reminds me of nothing that comes out of a container here.
And I love dipping pita into hummus.
But truth be told I never even liked the garbanzo beans on a restaurant’s saladbar. (Do they still have salad bars?)
So what compelled me to makethis roasted chickpea snack?
They have been showing up everywhere and they would make a great bar snack.
They are crunchy and salty and fairly good for you.
And I made mine with za’atar, which I love.
But still I am not in love with chickpeas. If I add them to soups, well, that’s OK.
But just like I don’t care for bamboo shoots, well, garbanzos-chickpeas-whatever you want to call them are kind of in that category.
Maybe they could become my perfect snack.
Did you know an entire can of chickpeas is 420 calories? Each ½ c serving has 6 g of fiber AND 6 g of protein.
Maybe I should have another bite.
But really I’m an old fashioned girl. I like potato chips. They are salty and full of fat.
And they come in a variety of flavors. Plus they are good with dips.
And as a side dish for a sandwich. UGH! I better eat more roasted chickpeas.
And I do think I took a pretty good picture. Which is important in the blogosphere.
So check them out. Convince me.
Feel free to add your own favorite seasonings. Send me a different recipe if you think that will work.
Because I really, really do want to like chickpeas!
Recipe
Roasted Chickpea Snack
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Total Time: 40 minutes
- Yield: 2 Servings 1x
- Category: Snacks
- Cuisine: Mediterranean
Description
This roasted chickpea snack might be considered Mediterranean popcorn. Healthy and full of flavor, you should grab a handful today!
Ingredients
1 can of garbanzo beans drained and dried by laying on a paper towel
1-1 ½ T olive oil
Seasonings of choice (I used 2t za’atar, ½t salt, ¼t smoked paprika)
Instructions
Preheat oven to 400 degrees.
Drain water from can of garbanzos. Place between a sandwich of paper towels to dry.
Place in an 8x8 pan and drizzle with olive oil. Stir well.
Place in oven and bake for 30-40 minutes until they are golden and crisp. Do not burn them and don’t
undercook them either!
Toss with your favorite seasonings. (A bit like you would popcorn!)
Notes
Go ahead.
Eat them all. The entire can has less fat than one serving of potato chips.
Maybe I’ll have another bite!
Abbe Odenwalder says
Just a little sprinkle of cilantro. To make it pretty:)
tammy says
What are the green things in the dish of chickpeas? Thank you.
Abbe says
I have not seen them frozen. But I have bought the dried and used them for the hummus from the Jerusalem cookbook. THAT was totally awesome.Miss you Meirav.
Meirav says
Miss you too! maybe when Ori graduates, Ori and I will come to you? maybe...
zoe says
Please do!
Meirav says
Mom makes them from scratch. It's a bit complicated for me, so I use the frozen ones. You have them in the States? they are much healthier then the canned...The za'atar is a great idea. Gives it a nice twist
Abbe says
Chick peas are good for you, maybe that's why everyone writes about them. But lots of people like them-so maybe that is why, too! Chicago John-just make sure that za'atar is fresh. Or you can use za'atar just sprinkled on bread with a little olive oil. Mmmmmm. And then grill it. Yes, that is soo good!
ChgoJohn says
This sounds tasty and I just happen to have some za'atar just sitting idly on a shelf. I'm not much of a chip person but would love to try these. Thanks for sharing.
Shut Up and Cook says
This is the third chick pea recipe I've seen today! I'm personally thrilled as I love them, but quite curious what must be prompting everyone to be writing about chick peas this week. Did I miss a memo or something? 🙂 Regardless, looks delicious!
Abbe says
Oh, Mr. Riffs. I do really, really like you!
Kitchen Riffs says
You did indeed take a nice picture. 😉 I've never roasted chick peas before - weird, since I roast almost everything, it seems! I'll have to give them a try. I do like chick peas, although for some reason I rarely use them. I really need to change that! Anyway, I'll bet I'll like your recipe, even though you don't really. 😉
Abbe says
Thanks Amy. I wish I loved them as much as everyone else seems too.:(
Amy @ What Jew Wanna Eat says
Yum I love roasted chickpeas- best snack ever!
Abbe says
I love za'atar! And you are so right.
Natalie G says
Roasted chickpeas are always such a good healthy snack, I like that you used zaatar to season!