Yum. I am simply in love with roasted chickpeas. They’re high in fiber and a good source of protein for a vegan diet.
Aka garbanzo beans, most people have had these in the canned variety and may think of them as mushy or mealy, and literally beige boring in color. But when roasted, they take on a nice crunch and beautiful color.
They’re common in middle eastern food, including serving as the base for hummus and falafel, another couple of my favorites.
But they’re more versatile than that and we’ve had them recently at a nice Italian restaurant that serves them as an amuse bouche to start dinner, and on a vegan avocado breakfast toast at one of the fancy local bakeries, Rose Street/Patisserie 46.
I plan to eat them as snacks, throw on salads and my morning avocado toast for a nice pop of texture.
I foresee experiments with other seasoning combos too. Enjoy!
- 2 15 oz cans garbanzo beans
- 3 tbsp olive oil
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp cayenne
Rinse, drain and dry beans thoroughly on paper towels. Mix together seasonings and olive oil, toss to coat. Spread evenly on baking sheet and roast at 400 degrees Fahrenheit for 20 minutes. Storing them exposed to air vs in a container keeps them crunchier.