When late afternoon rolls around, you can often find me in front of the open pantry, searching for a tasty snack to help me make it through to dinnertime.
Most often, I reach for savory snacks -- a rice cake with peanut butter, a handful of nuts, or a plate of crackers and cheese are some of my top snack picks.
But what I look for most in a snack is that it be filling and healthy -- which can sometimes be a big ask. But these roasted chickpeas are just the thing to quell my late afternoon hunger rumbles. Not only do they have a satisfying crunchy bite, but they also are packed with protein and fiber, which makes for a super-satisfying snack.
In addition to salt and pepper, I seasoned my roasted chickpeas with ground sumac -- which gives them a tangy lemony flavor. But your options are basically endless when it comes to seasoning a batch of roasted chickpeas. Other great options include curry powder, garam masala, freshly-grated Parmesan, herbes de Provence, cumin, chili powder, cinnamon, nutmeg ... I could go on, but I think you get the picture. I think I may go super-spicy next time and give berbere (an Ethiopian spice) a try. How would you flavor roasted chickpeas?
Roasted Chickpeas (printer-friendly version)
makes about 2 cups
2 15-ounce cans chickpeas (also called garbanzo beans)
2 tablespoons extra-virgin olive oil
freshly ground black pepper
fine sea salt
2 teaspoons ground sumac berries (or your favorite spice(s))
1. Preheat the oven to 400 degrees.
2. Drain and rinse the chickpeas. Place on a towel and lightly pat dry. Remove and discard any skins that rub off. Place the chickpeas on a rimmed baking sheet. Drizzle with olive oil and toss (or use your clean fingers) to coat evenly with the oil.
3. Roast in the oven for 30-40 minutes, stirring every 10 minutes, until golden brown and crispy.
4. Remove from the oven and season with salt, pepper, and ground sumac (or your favorite spice combination). Let cool completely. Store in an airtight container at room temperature.
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