Monday, April 23, 2012

Crispy Roasted Chickpeas: Two Ways

Pin It
Today's post is for SRC and I was assigned India-Leigh's blog over at The Vegan Obsession. She has a lot of fun, healthy, vegan recipes so I really enjoyed scrolling through all her different posts. And then when I saw these roasted chickpeas, I knew I had found "the one."

Who ever would have thought that roasting chick peas would make a tasty and healthy snack? I definitely didn't, and when I first heard about it I immediately turned against the idea. But then I saw this on India-Leigh's blog and decided to give it a try. Now these are the rage in my house. I only wish they could keep for a few days (I recommend eating them right away or else they'll start to get mushy) because then I'd make cans and cans of them to have on hand!

India-Leigh used a variety of different flavors, so I decided to try out a couple of my own. Although both of the ones I made were outrageously tasty, I preferred the one with Lawry's seasoned salt (I'm a huge fan) and Chris liked the salt and vinegar tray. I don't blame him because they really did remind me of the famous chips, only without all the guilt. I've made these a few times since we first tried them and they're definitely a go-to snack when we are trying to keep a clean conscience. You can easily mix and match different seasonings to make all different flavors. Enjoy!

Printable Recipe

Ingredients:
  • 1 (15 oz.) can garbanzo beans
  • 1 1/2 tbsp. olive oil
  • 1 tbsp. white vinegar
  • 1 tsp. salt
  • 1 tsp. Lawry's seasoned salt

Preheat oven to 400 degrees F.

Drain garbanzo beans in a strainer and rinse with water. Allow all water to drain out.

Lay garbanzo beans on a paper towel and blot/roll around until dry. Discard the skins.

Drizzle olive oil over the beans and toss around to coat. Divide the beans evenly between two baking sheets. Add vinegar to one baking sheet of beans and toss around some more (remember which are which!).

Roast the beans for 30-40 minutes until they are golden brown and crunchy.

Remove from oven and immediately season the vinegar beans with salt.

Season the other baking sheet of beans with Lawry's seasoned salt.

Serve immediately.

Source: Adapted from A Vegan Obsession

11 comments:

  1. I love roasted chickpeas!! I've never tried to make them with seasoned salt though or salt and vinnegar flavour... can't wait to try it out. Maybe I can convince my hubby to try them too!! Great pick for SRC!

    ReplyDelete
  2. Love me some chickpease...looks great for a yummy snack!

    ReplyDelete
  3. Ooh, what a great snack! I love foods that feel junky but are actually good for you.

    ReplyDelete
  4. Love, love, love roasted chickpeas...yum!

    ReplyDelete
  5. I am totally addicted to these little guys!! I've only done version with lots of flavor, but the simplicity of these guys has me sold. Well done!

    ReplyDelete
  6. I have made roasted chickpeas before and they were so yummy!!!

    ReplyDelete
  7. Roasted chickpeas are really great - and since I love salt and vinegar chips, this would be perfect for me.

    ReplyDelete
  8. I tried this once (actually for an SRC post) but I couldn't get them crunchy. I will have to give it another go---especially with the vinegar ans seasoned salt.

    ReplyDelete
  9. Oh I ADORE roasted chickpeas! What a good choice :) I'm also raving about SRC. Group D's reveal isn't for another few days, but I can hardly stop myself from scrolling through all the new blogs and recipes from the other groups! Such a lovely way to meet other food lovers, isn't it.

    ReplyDelete

Please leave me some love! Thanks for stopping by :)