Roasted Chickpeas – healthier snack idea

Like many of us, I wanted to join a health challenge after the new year began (I actually joined 2). I have promised to take care of my body and my mind and to be open to stepping out of my comfort zone.

My lovely sister mentioned trying the New York Times Wellness Challenge which focuses on 4 key health practices – Move – Refresh – Connect – Nourish. The online newspaper sends daily emails to it’s subscribers with simple challenges in each of these categories. All you need to do is complete the task, click the “I Did It!” button and go about your day. The challenges aren’t overwhelming which means better chance of success.

This week, I was challenged to find a high protein, no-sugar snack to replace some of my previously poor snack choices. I do my best to have healthy snacks on hand for my kids, but goldfish crackers and fruit snacks still tend to find their way into my pantry. I usually use almonds as a go-to snack for myself, but we all need some variety if we want to stay on plan. So, today I made a super easy and fun snack of roasted chickpeas.

I am a huge fan of chickpeas…. I fell in love with them at the salad bar. I have also fallen in love with hummus (made from chickpeas) and plan to try making my own at some point, but roasting chickpeas definitely peaks my interest because of the crunch. I would much rather eat potato chips all day, but we all know how terrible they are for us and they don’t make us feel good either. Yuck. So, I gave it a go and here is what happened…

There are several recipes for Roasted Chickpeas online and they are varied. I picked a common theme, chose my spice mixtures (I did two of them, a chili, cumin, curry one and a honey BBQ one) and turned on the oven.

The recipe I followed is super easy. I highly recommend it for a snack if you want to try something new. However, the chickpeas were never completely crunchy even after extra time in the oven. The centers were still a bit soft and the longer it was after taking them from the oven, the softer they seemed to get. All in all, I have not given up on this recipe. The spice combinations are endless and can certainly satisfy many different cravings. Will revisit this one for sure!

Check it out:

  • Preheat over to 375 degrees
  • 1 19 oz can of chickpeas drained and rinsed
  • 1 Tbsp olive oil or less
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp coriander (I just left this one out and added a little extra curry and cumin because they are my faves!)
  • 1/4 tsp garlic

Spread chickpeas on some paper towels and pat dry and little bit. Throw onto a baking sheet and bake for 30 minutes – shake them around every 10 minutes or so.

When the 30 minutes is up, take them out and add the Oil and spices and toss the chickpeas in the mixture and throw back onto the baking sheet. Bake for another 10-15 minutes. Serve warm! Store in an airtight container in the fridge for about a week if you even have any leftovers.

I would love to hear what you think – and if you have any tips on making them crispier, please share! At any rate, I have found a delicious snack that is also full of protein and fiber to help with my healthy weight goals.

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