Superbowl snacks are in order, right? I LOVE chickpeas, almost to the point of obsession. I love ’em pureed into a dip, raw in a salad or roasted like I am going to do today. A can of chickpeas goes a long way. Just rinse and drain and you’re off to many culinary adventures. Plus, there tiny pulses are loaded with health benefits – they are total body food, for sure!
Check out another of my chickpea favorites: Pecan Pesto Chana.
It’s super easy to roast chickpeas. They are great snack to serve to family and friends, too. A few great tips that I learned about how to roast chickpeas from the culinary website, Kitchn are:
- dry your chickpeas as much as possible before tossing in oil and putting in the oven. You can pat them with a paper towel while they are still in the colander after rinsing and draining.
- add your flavor boosts (herbs and spices) after roasting or they will burn and taste off.
- serve warm right from the oven for the best texture (although you can eat them later, too – the texture will be softer, though).
To roast these chickpeas, I toss raw chickpeas with almond oil as it imparts a delicate flavor; plus, it has a high smoke point so it stands up to heat well. Almond oil is high in heart-healthy, monounsaturated fats and vitamin E, a powerful antioxidant. You can use extra virgin olive oil or avocado oil, too. Toss in course salt, like Himalayan Pink Salt – it’s unrefined and packed with minerals and trace elements for a nutritional boost!Looking for a tasty #SuperBowl Snack? Try my Roasted Chickpeas with Citrus and Rosemary… Click To Tweet
At this time of year clementines are so juicy and delicious. I love adding citrus notes to this dish – plus coupled with fresh rosemary, it’s a great flavor sensation.
Roasted Chickpeas with Citrus and Rosemary
Makes 2 1/2 cups
2-15 ounce cans chickpeas (garbanzo beans), rinsed, drained and patted dry
2 Tablespoons almond oil or olive oil
1/2 teaspoon Himalayan Pink Salt or any course salt
Zest and juice from a clementine
2 – 3 sprigs fresh rosemary, coarsely chopped
Preheat oven to 400 degrees F.
In a medium bowl toss chickpeas with oil and salt. Place on a cookie sheet and put in the oven. Check and toss in 10 minutes and then put back in the oven for another 10 minutes. Repeat. Remove from oven when chickpeas are golden brown and firm on the outside and soft in the inside.
Pour roasted chickpeas into a bowl; add clementine zest and juice along with rosemary. Toss until well coated.
Serve while warm. Store the leftovers in an airtight container in a cool, dark place.
Enjoy eating simply,