Oven-Roasted Chick Peas
These munchy-crunchy spiced chickpeas are a healthy snacking alternative, delicious out of hand with beer or cocktails, perfect sprinkled on salads and a delicious addition to a charcuterie board.
Servings 8
Calories 95.14kcal
Ingredients
- 30 ounces canned chick peas (garbanzo beans)
- 2 tablespoons vegetable oil
- 2 teaspoons Creole Seasoning or other spice blend of your choice
Instructions
- Preheat oven to 400°. Line a half sheet pan with paper towels.
- Drain 30 ounces canned chick peas in a fine mesh strainer and rinse with cool water. Shake away the excess liquid. Transfer the beans to the paper towel lined sheet pan and use an extra paper towel to dry the beans, rubbing your hands over the beans to help loosen the skins.
- Remove the skins from the chickpeas by applying slight pressure to the rounded end and forcing the pointed end to pierce through the skin and slip off. Continue in this manner until all the skins are removed. Discard.
- Place a sheet pan in the oven to preheat.
- Transfer the chickpeas to a medium bowl and add2 tablespoons vegetable oil. Use a rubber spatula to gently toss the beans in the oil until they're well coated.
- Sprinkle on 2 teaspoons Creole Seasoning (or whatever seasoning blend you're using) and toss well with the spatula until they are evenly coated.
- Transfer the spiced chickpeas to the preheated sheet pan and spread into an even layer. Roast for 15 minutes, then shake the pan or use a metal spatula to rotate the beans.
- Roast for an additional 15 minutes until the chickpeas are golden and crisp. Cool to room temperature, then enjoy.
Video
Nutrition
Calories: 95.14kcal | Carbohydrates: 14.63g | Protein: 5.29g | Fat: 2.16g | Saturated Fat: 0.23g | Polyunsaturated Fat: 0.98g | Monounsaturated Fat: 0.49g | Sodium: 295.69mg | Potassium: 163.16mg | Fiber: 4.81g | Sugar: 0.05g | Vitamin A: 224IU | Vitamin C: 0.49mg | Calcium: 37.95mg | Iron: 1.35mg