roasted chickpeas: a healthy snack to go
Today I’m gonna write about one of the best and healthiest snacks ever: roasted chickpeas. Chickpeas have a low glycemic index of 28, contain lots of fiber, protein, folate and phosphorus. An ideal gluten-free and low carb snack on busy weekdays and on fancy parties as well.
You can modify the recipe any way you want by changing the seasoning. There are hundreds of combinations which work great and today I’m going to show you one of my favorites. Crispy, salty and spicy – always a hit!
The only problem is: they are extremely addictive. Eat at your own risk 😉
In this recipe I used dried chickpeas. Make sure to soak them before roasting. There are two reasons why it is important: they need to be softened before roasting, and thanks to the water they will be more digestible too.
- 500 g dried chickpeas
- 4 tbsp olive oil (the more the better)
- few drops of lemon juice
- ground paprika
Preparation time: 1 night + 10 minutes (if you use canned chickpeas instead of dried ones, it will be only 10 minutes)
Roasting time: 40 minutes
- Place the dried chickpeas in a huge bowl and pour cold water on them. They will absorb lots of water, make sure that they have enough space to do that. Wait at least 12 hours. (You can skip this step if you use canned chickpeas.)
- Preheat the oven to 180°C.
- Prepare the sauce: mix the olive oil with the other ingredients.
- Drain the chickpeas by pouring them into a colander. Dry them as much as possible. You can use two dishtowels too.
- Toss the chickpeas with the oily mixture and spread them on two big baking sheets.
- Roast the chickpeas in the oven for 30-40 minutes. Stir them or shake the pan every 10 minutes.
- After 30-40 minutes you can check whether they are cripsy enough or not.
- Roast until they are slightly darkened and crispy all over on the outside.
What kind of seasoning would you use?