Regardless if you call them chickpeas or garbanzo beans, they are DELICIOUS.
I grew up eating copious amounts of hummus but really did not eat chickpeas in any other form until a few years ago. Chickpeas provide a good source of protein and even contain essential amino acids. Cooking chickpeas (and not just eating them raw, like on top of a salad), actually also reduces their fat content and increases their protein digestibility.
Recently, I have seen roasted chickpeas everywhere. I even saw a bag of them at a gas station. Unfortunately, even at the gas station, the chickpeas are ridiculously expensive. $6 for a small bag?! Not happening, so I decided to make my own. And yes, I made them much more affordable! I even doubled the quantity that comes in the small little bag at the grocery or for whatever reason the Shell next to my apartment!
These little guys are perfect for snacking! After I made them and “sampled” at least forty, I put the remaining chickpeas in an old Snap Kitchen container. I am assuming they’ll last about a week in the fridge…unless I eat them all sooner! 😉
- 2 cans of chickpeas
- 2 tbsp olive oil
- 1 tbsp parsley
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Preheat oven to 450 degrees
- Toss all ingredients in a zip-lock bag
- Cover a sheet pan with foil
- Place chickpeas on sheet pan
- Put in the oven for about 20-30 minutes! If they aren’t crunchy, stick them in a bit longer. Keep checking after 20 minutes so that the chickpeas do not burn!
That’s it! Enjoy! 🙂