I have to give credit to my dear cousin Brita for this one; a lady who knows her way around the kitchen.  I really love chickpeas–they have such a great buttery flavor and they are a wonderful source of fiber, zinc, folate, and protein. Did you know that chickpeas are also called garbanzo beans? So look for either name next time you’re at the grocery store.


-1 can chickpeas, drained, rinsed, and patted dry

-2 tsp extra virgin olive oil

-Herb or spice blend*

Drain chickpeas in strainer.  Pat dry with paper towel. Place chickpeas in bowl and toss with olive oil.

Spread chickpeas onto a baking sheet and sprinkle herb/spice blend over.  Roast at 400 degrees for 30-40 minutes.  If you want them extra-crunchy, turn off the oven after 40 minutes and leave chickpeas in until they reach desired crunchiness.  Store in airtight container, or eat immediately.

*Here are a few ideas I had for seasoning:

-Lemon juice and zest with garlic powder

-Oregano powder and red wine vinegar

-Good old cilantro and lime juice/zest

-Basil and garlic powder

-Cumin, coriander, and cilantro


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