We’re trying a new snack experiment – I still like snacks but not with sugar or white food carbs – and I keep hearing that chickpeas are one of the best and healthiest snacks imaginable.
We’ll see. We soaked the chickpeas for 12 hours, softened them in boiling water for 90 minutes, then dried them out. Tonight, I sprinkled virgin olive oil on them when they were dry, set the oven at 425, and added some sea salt and two kinds of seasoning.
I placed them in a baking pan on fire-resistant parchment paper.
I set the timer for 30 minutes. I’m looking forward to tasting them and will pass along the results. They smell good already.
wonderful use of such a versatile protein! I like roasting them too…..and putting in almost every dish….anything from eggs to pasta……..plus in lieu of croutons on salad. On that note….just out of mere curiosity…..I have not seen you profiling salads in your new way of eating. Are you eating salads? or not? Just very curious, as I am following your healthy eating journey with much interest (and you are giving me good ideas all the time)
Susan M
Brings back memories. A favorite snack when I was a kid was when my grandfather cooked chickpeas and we salted them and ate them while still warm . He called it arbes.
They are one of my favorites too! I make them most of the time with canned chock peas.. just rinse well and dry before roasting. They don’t last long when the grandkids are adding either!?
What seasonings did you add?
I don’t know, I just picked a few from the piece drawer..