Roasted Chickpeas 3 Ways

Healthy Snacks, Roasted Chickpeas, High Fibre, High Protein, Lowers Cholesterol, Garbanzo Beans, Gluten-free, 

In my quest to find a healthy, crunchy, tasty snack to replace potato chips, I kept coming across recipes for oven roasted chickpeas.  So, beside the taste and crunch factor, I had to try them for a number of reasons:

Chickpeas are high in fibre and protein, and they have a low glycemic index.  This means they will keep you feeling full longer, won't raise your blood sugar, and because of the fibre may help to lower your LDL (bad) cholesterol if you eat them often enough.

Not one to do things in a small way, I tried them 3 ways:

Maple Chickpeas (Makes about 1 cup)

  • 15 oz (425 grams) canned chickpeas/garbanzo beans (BPA-free can)
  • 2 teaspoons olive oil 
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 1 tablespoon pure maple syrup

Preheat oven to 375 degrees F (190 degrees C).

Drain and rinse garbanzo beans under running water and pat them dry with a tea towel.

Place beans in bowl, add the olive oil, cinnamon, honey and maple syrup, stir until evenly coated. Spread the beans on a large baking sheet and bake for 35-45 minutes, flipping once or twice until beans are crunchy and no longer soft in the middle. Test taste every few minutes until desired texture is reached.

Store in an airtight container at room temperature.

Salt & Vinegar Roasted Chickpeas

  • 15 oz (425 grams) canned chickpeas/garbanzo beans (BPA-free can)
  • 3-4 cups white vinegar
  • 1 tsp coarse sea salt
  • 2 tsp virgin olive oil

Rinse chickpeas and put into a medium-sized pot, covering with vinegar. add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes.

Preheat oven to 375F. Drain the vinegar off the chickpeas.  Place on a baking sheet, drizzling with olive oil, making sure to coat well.  Sprinkle with sea salt. Bake for 35-45 minutes, flipping once or twice. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. 

Store in an airtight container at room temperature.

Barbecue Spiced Chickpeas

  • 15 oz (425 grams) canned chickpeas/garbanzo beans (BPA-free can)
  • 2 tsp olive oil
  • 1-2 tsp barbecue spice (I use a mix from Planet Organic)
  • 1 tsp salt

Preheat oven to 375 degrees F (190 degrees C).

Drain and rinse garbanzo beans under running water and pat them dry with a tea towel.

Place beans in bowl, add the olive oil, bbq spice and salt, stir until evenly coated. Spread the beans on a large baking sheet and bake for 35-45 minutes, flipping once or twice until beans are crunchy and no longer soft in the middle. Test taste every few minutes until desired texture is reached.

Store in an airtight container at room temperature.

The results were as expected, awesome!  They fill the crunch bill and are very tasty.  My son thought the salt and vinegar ones were the best, but I really enjoy the BBQ chickpeas.