I’m always trying to come up with good snack ideas because I LOVE to snack. Do you guys follow Mario Batali on Insta? He has these short videos where his crew hands him a random ingredient and he comes up with a snack on the spot. Catchy, right?
I tried his like, ham and cheese roll up we’ll call it. It was sliced meat and cheese with a pickle and spicy mustard rolled up in there. Delicious. Okay where was I going with this?…
Oh yeah SNACKS.
I love chickpeas. I add them on salads, I eat them plain, and I obviously roast them. I’ve been making these for so long I don’t really know where the idea or inspiration came from.
I do know that you can literally add ANY dry spice you want to these. Garlic salt, paprika, red pepper flakes. You can make them as simple or as complex as you want. A ginger and nutmeg mixture might be lovely, too.
To roast these, make sure the chickpeas are rinsed and dried. You can lay them out on paper towels or a kitchen towel. If they’re still wet, the spices won’t stick to them.
Roasting them at a high temperature is best because we want all that liquid out of the peas so they’ll have a nice crunch. If the oven is too low, they’ll dry out but they won’t be crispy.
While the peas were in the oven a few days ago, I called my mom. I definitely lost track of time before I yelled into the phone, “OH NO MY CHICKPEAS.” I jumped off my couch so fast I almost tripped over my own feet trying to get to the oven.
“Mom I burned them,” I said. “I have to start paying attention when things are in the oven.” (Again, this is why I’m not much of a baker.)
She assured me that they are, indeed, just chickpeas, and that life will go on.
Turns out I didn’t burn them after all! I think the batch could’ve come out a few minutes earlier because they were a tad dry, but a drizzle of olive oil brought them right back to life.
These roasted peas are deliciously crunchy and will healthily satisfy a craving for something salty.
- 1 can chickpeas
- 1/2 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- Dash of nutmeg
- Dash of paprika
- 1 teaspoon olive oil, or whatever oil you have
- Preheat oven to 400 degrees.
- Drain chickpeas then pat dry with paper towels or a kitchen towel. Set aside.
- In a small bowl, combine all spices, then add peas once they are dry.
- Pour onto a baking sheet (mine was lined with parchment paper for easier cleaning) and bake for 25-30 minutes. They should be a golden brown color.
- Remove from oven and coat peas with oil while they’re still warm.