In case I haven’t made it clear, I have major love for chickpeas. Their nutty, sweet taste is thoroughly addictive, which is why I use them everywhere from salads and stews to veggie burritos and sliders. So you can imagine how jazzed I was the first time I tried fried chickpeas.
When I was working in the CHOW test kitchen, we developed them for Hanukkah and every time we’d test the menu, the chickpeas were the first to go. But I couldn’t help thinking how unhealthy they were, which is a shame since chickpeas themselves have loads of fiber, iron, and protein. So, I began roasting them and, along the way, made the process simpler and much less messy, which is why this is one of the picks for this week’s healthy back-to-school recipes.
Spiced Chickpea Snackers Recipe
As with the kale chips, this is a highly adaptable recipe so feel free to swap your favorite spice blend for the paprika. I prefer to cook chickpeas from scratch because I think they result in a better texture and flavor. However, if you don’t have the time or patience for soaking and cooking, go ahead and use canned — just make sure to rinse and dry them thoroughly before roasting them.
Makes: 3 cups
3 cups cooked garbanzo beans, rinsed and thoroughly dried
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 teaspoon paprika
Heat oven to 350°F and arrange a rack in the middle.
Place garbanzo beans on a rimmed baking sheet, add oil, salt, and paprika and toss to coat. Bake until crunchy, split, and golden brown, about 45 to 50 minutes.Remove from oven and let cool completely on baking sheet. Will last up to 3 days when stored in an airtight container at room temperature.
This recipe is part of my week of healthy back-to-school recipes that I’ll be posting through Friday September 9th.