I love to snack. Maybe it is even a snacking addiction. Most of my snacking is done at night when I am curled up on the couch with my husband after are boys are in bed. He is a popcorn addict and the buttery smell awakens my desire to snack. Unfortunately eating popcorn is not on my healthy snacks approved list. (I splurge when we go to the movies- luckily that is not often). I’ve mentioned some of my favorite nighttime snacks before and I hope you all have tried them and loved them. Tonight’s snack will blow you away. They are easy to make but they do take about an hour of roasting in the oven so plan ahead.
So what is today’s guilt free snack? Well I assume you read the title and that’s why you are here. ROASTED CHICKPEAS! Don’t sigh at me, once you try them that sign will turn into a smile. There are endless flavor combinations, but today I will be sharing two of my favorites.
A few tips before we get started.
* Pre-wash the chickpeas and I prefer to remove the skins. (Gently rubbing them while running under cold water usually does the trick)
* Make sure that they are completely dry before starting the process. Lay them out on a towel and wait- moisture does not allow for great roasting.
* Do not use too much oil- this will only make your chickpeas soggy. (I prefer to use the spray olive oil in order to not over do it)
* And as with most baking- please do not overcrowd the pan. (Let the chickpeas breath do not pack them on the baking sheet; chickpeas like people their space)
* I prefer to start with a non preheated oven- I find I get a better roast. (I also leave my chickpeas in the over for about 20 minutes while the oven cools down after roasting)
And when storing I recommend storing in an air tight container versus a small bag. (You lose a lot of the flavor due to it sticking to the side of the bag)
Okay! Now let’s get started.
Recipe one is my absolute favorite, but I am a salt and vinegar chip recovering addict. Seriously! I am addicted. I have to stay far away from the chip aisle at the grocery store or the kettle cooked salt and vinegar chips always end up in my cart. It’s magic I swear, I don’t know how they get there.
What you will need:
1 15 ounce cans of chickpeas
1/2 teaspoon Sea salt
Freshly ground pepper
1 tablespoon Red wine vinegar (I use more most of the time- I LOVE vinegar)
First wash and remove the chickpea casing (if that’s what you prefer) and let dry. Next place the chickpeas on the baking sheet and mist with olive oil. Follow with sprinkling with the salt and pepper and toss them gently to evenly coat. Place them in the oven and roast on 425 for 15 minutes (remember I do not preheat). After 15 minutes remove from the oven, toss and roast for another 5-10 minutes or until crisp but not dry. Remove and drizzle with the vinegar and roast for another 30 seconds. Remove, let cool for a minute or two and enjoy. You can say goodbye to those greasy chips and still get your salt and vinegar fix. You can thank me later.
This next recipe is one that will help you stay away from the sweets. Or at least I hope so. These are delicious honey and cinnamon roasted chickpeas.
What you will need:
1 15 ounce can of chickpeas
canola oil (again I use the spray kind)
1 teaspoon ground cinnamon
1 tablespoon sugar
1 tablespoon honey
I roast these at a lower temperature for a longer period of time than the salt and vinegar chickpeas in order to not burn then cinnamon (yuck, nobody likes burnt cinnamon)
Again start by washing and peeling the chickpeas and let them dry. Once they are dry lay them out on the baking sheet and mist with the canola oil and gently toss with the cinnamon and sugar. Roast in an oven on 375 for about 40 minutes. (Check on them and gently toss about every ten minutes in order to evenly crisp and make sure your cinnamon is not burning)
Once they are done roasting place the hot chickpeas in a bowl and drizzle with the honey and stir to coat. Afterwards place them back on the baking sheet and allow them to dry before enjoying.
(Tip: with the holidays just around the corner these an make a awesome healthy treat to give your guests or the hostess. Place them in a mason jar and tie with a ribbon- a great twist on the typical holiday cookie)