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Beans were not a big thing in our house when I was growing up.
I had my first garbanzo bean at a fast food salad bar at some point in the 80’s.
I think I was about twelve. I mean two. Yes, I was only two in the 80’s.
Instantly, I adored them.
In fact, I would have to say that garbanzo beans and alfalfa sprouts – two foods never served in our home – were the biggest reasons I always ordered the salad bar from that point on. (Even when a burger was an option.)
Today, I routinely eat chickpeas in wraps and on salads. Roasted chickpeas have become one of my favorite snacks. I often buy them from Thrive Market so that I always have them on hand, but I also love to make them every chance I get.
In addition to being fabulous as a snack, this is also an excellent way to jazz up a salad.
If you want something with a little more kick, you might also enjoy this recipe for Cajun Roasted Chickpeas.
- 1 ½ cups cooked chickpeas (about 1 can)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sweet curry powder
- 2 teaspoons ground cumin
- ½ teaspoon dried thyme
- 1 teaspoon sea salt
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Rinse and drain chickpeas. Pat dry with a clean kitchen towel and place in a large bowl. Add olive oil, curry powder, cumin, thyme and sea salt. Toss to coat and then transfer in a single layer onto prepared baking sheet.
- Cook for 40 to 45 minutes, stirring half way through. Remove from oven and allow to cool.