I started making roasted chickpeas about two years ago. I like them as a tasty and protein-rich alternative to popcorn. I’ve learned some things alone the way that may help you if you ever try making these.
The basic recipe is simple:
- 1 15.5-ounce can garbanzo or chickpeas, drained
- Salt and pepper, to taste
- 1 tsp. favorite oil (I now prefer cooking spray because it coats and you get less calories)
Preheat oven to 400 degrees. Place drained chickpeas on unlined, I oiled cookie sheet. Coat chickpeas in oil or spray. Sprinkle on salt and pepper to taste. Bake for 7 minutes. Stir chickpeas. Cook for 5 minutes or until chickpeas turn golden brown and/or pop open.
- Old Bay seasoning
- Curry powder
- Chinese 5-spice
- Do not use granulated sugar. It will make your chickpeas feel like they have dirt on them.