Roasted Chickpeas Are a Healthy Snack Full of Protein and Fiber

• Roasted chickpeas are rich in protein, fiber, and other nutrients.
• I tried making it with both sweet and spicy toppings and they were all delicious.
• Experiment with flavors like honey, maple syrup, salt and pepper, and ranch seasoning.

Trust me on this one. Stop what you’re doing and eat some chickpeas. Because it’s time to level up your snacking game.

Roasted chickpeas are an inexpensive and easy snack that you can make at home.It’s packed protein and dietary fiber, It can be made to satisfy your sweet or savory cravings.

I was so impressed by how delicious the result was that roasted chickpeas have now become a staple on my healthy snack list. Try adding toppings like honey or your favorite seasoning blend to get more beans in a crunchy, delicious way.

Why you should eat more chickpeas

Chickpeas, also known as garbanzo beans, are my favorite legume because they are versatile and look similar. Never Skip Glute Day.

It also boasts impressive macro features, including about 15 grams of protein and a whopping 12 grams of fiber per cup (nearly half of your daily recommended amount of fiber).

I was first introduced to the wonders of roasted chickpeas. Nutritionist Bonnie Taub-Dixhe also gave me all the major scoops nutritional benefits of beans. Some experts describe beans as “ longevity superfoodbecause it is popular in areas where people live the longest and healthiest lives.

How to make roasted chickpeas

The basic recipe for roasted chickpeas is easy to copy and adapt. Drain cooked or canned chickpeas, rinse and dry well (don’t skip this step if you want a crispy finish). Next, brush with olive oil and salt and spread out on a baking sheet lined with parchment paper. Bake in a 400 degree F oven for 30-40 minutes or until crispy. Halfway through, flip it over every 10 minutes. Once it’s cooked, experiment with adding different seasonings.

Roasted chickpeas have endless flavor possibilities

Last time I made roasted chickpeas, I chose to keep it simple with a basic salt and pepper seasoning and finishing in a separate batch. Honey (also a longevity superfood!) And cinnamon, both turned out great.

For this batch, I decided to go big and investigate how much flavor these little guys can handle. I used four of his 15.5 oz cans of chickpeas. This is more than enough for a hearty snack (or share if you’re feeling generous). To help crisp them up, I patted the beans with a paper towel and let them air dry for a few hours.

For each batch, the beans went into the oven without spices (because they would burn in the heat), but with a generous brushing of olive oil and sea salt. To change things up, I used melted butter on one loaf.Because we thought the flavor would pair better with sweet toppings (and A little butter is healthier than you think).

While the beans were roasting, I prepared the toppings. I decided to get a large serving of his 6 flavors, half sweet and half savory.

For savory, I used taco seasoning pack. I usually blend it myself, but I usually measure it by heart, so today I want to stick to scientific rigor. I also mixed oregano, basil, and grated Parmesan from a canister (with a silent apology to my partner, who is half Italian). Finally, rounding out this tasty trio is the holy grail of snack condiments: Ranch Mix.

On the sweet side, choose Maple Black Pepper (with freshly ground black pepper and a dollop of maple syrup), Spicy Hot Chocolate (with cocoa, natural sugar, cayenne, and cinnamon), and Matcha Lemonade (with matcha powder and cinnamon). It has expanded. lemon sugar).

I used about 1 tablespoon of each flavor blend per cup of chickpeas, but feel free to adjust the amounts to suit your own taste preferences.

Once I had my flavor station set up (the blend comes in a little matching ramekin gift set that I’ve been dying to find a reason to use), I shuffled the chickpeas again and realized I had a few minutes left. timer.

I left the oven off for about 40 minutes in total, then let it sit a little longer (maybe 10 minutes) for maximum crispiness.

While the chickpeas were still warm (as the seasoning would stick), I divided them into six pieces, transferred each to a reusable plastic container, added the seasoning, covered and shook to coat.

My favorite chickpea seasonings were Savory Ranch and Sweet Maple Black Pepper

Ranch seasoning was the clear winner for our big chickpea meal. My partner and I both loved it so much that it didn’t last long enough to take a photo. The taco blend was a close second, and the Italian seasoning was also delicious.

For dessert, maple black pepper came in first place. The spicy hot chocolate was also good, but it tasted almost delicious without the extra sugar.

Despite my misgivings, the matcha lemonade was an unexpected hit. The only challenge was that the mix didn’t stick to the chickpeas well, so next time I’ll use a food processor or blender to make the particles smaller.

The chickpeas were all great and I will definitely add them to my snack rotation. But they don’t replace other treats in my diet. I’m a big believer in balance, so sometimes beans don’t replace donuts or Flamin’ Hot Cheetos.

No matter which flavor blend you choose, we recommend eating them warm when the chickpeas are at their crunchiest. However, it develops a chewier texture as it cools, so it’s a win-win.

The only problem with this recipe is how to eat up all those beans. Otherwise, the next article might be “He 6 Side Effects of Eating Too Many Chickpeas at Once.”