Let me be honest with you for a minute. Sometimes it’s not easy to find the time to blog. I mean, come on? There’s a bathroom that wants to be cleaned, a movie that’s not going to watch itself, and some nails that are badly in need of a little TLC. There’s also a sleepy, cuddly monster guarding my computer. I wouldn’t wanna mess with that guy.
For some reason these remind me a little of the corn nuts I used to eat during the summer as a kid, but these are definitely better. The chickpeas should have a definite crunch and bite to them with a lot of flavor. If you find that yours taste dry or starchy then they need a few more minutes in the oven. A few of mine didn’t get roasted enough in the full batch so I threw them in for an extra ten minutes and they were fabulous. Serve these as a snack at your next dinner party or picnic and they’re definitely a must for an extra protein boost on your next hike.
Chickpea Nibbles
Adapted from Power Foods
Makes 1 cup
2 cups chickpeas, cooked
2 Tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
sprinkle of cayenne pepper
sea salt to taste
Preheat oven to 375 degrees. Pat chickpeas dry, then toss in a bowl with oil, cumin, paprika, cayenne pepper, and sea salt. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Sprinkle with extra paprika and salt if necessary. Let cool before serving. Chickpeas may be kept in an airtight container for 3 days at room temperature.
Just took them out of the oven. They are fantastic! Thanks!
@Anonymous
Glad you tried them and enjoyed them! Thanks for sharing!
sounds really good!! I’m going to try them this weekend!
I am so making these right now. I love that beans make me feel full, unlike just about any other food in the universe.
Just made them. Used chipotle pepper instead of cayenne just because I didn’t feel like searching through spices. Delish. Do you ever do that? Grab the first spices you see and hope it turns out.
love these crunchy protein filled snacks!
i;ve made something similar on the skillet with indian chaat masala( sweet and sour mix of cumin, dried mango, ginger, mint, rock salt and black pepper!)
These baked ones sound simpler.. less standing in the kitchen!
Richa @ http://hobbyandmore.blogspot.com/
I made these from your recipe and they are great. I love chick peas but never thought to roast them. Thanks for sharing, just found your site, I love it.
I am making these now, as I type! Instead of cumin and regular olive oil, I used presidents choice garlic-infused olive oil and garlic powder! I also used paprika, cayenne pepper, and a twist of sea salt and black pepper! Needless to say, they are DELICIOUS and so flavorful!
Thank you so much for this wonderful idea! It’s healthy, affordable, and incredibly tasty! Great blog!
these are delicious!!!! only thing is i baked them for too long and they came out a bit too crunchy… like those popcorn kernels. i’ll have to hide them from my boyfriend because he likes breaking his teeth on popcorn kernels and i’m sure he’ll LOVE THESE!!! thanks for sharing the recipe!!!!!!!
So glad you enjoyed them!
Hi. Just stopped by after a Google search for ideas on how to eat my sprouted lentils, found my way here, thanks
But before I leave I thought I should mention that I’m not sure if you or anyone else has noticed that from the photograph of your fingernails above you seem to be short of B12; lack of, or very little moons on your last 2 fingers.
can u use canned chickpeas for these?
Yep, those work just fine!