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A Minnesotan currently living in Copenhagen, Denmark. Designing products that help you align your work + wellness. Visit my about page.

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I’ve never really given chickpeas much thought. I know that hummus is made out of them and….well, that’s about it.

Also called a garbanzo bean, these little white beans are super versatile and a rich soure of fitmaines, minerals, fiber, and protein. I had them on top of a salad while out to eat recently and realized I’d been overlooking them. So, I decided to try making oven roasted chickpeas at home, and it’s soooooo easy, but such a delicious addition to salad, grain bowls, or simply to snack on by themselves. Here’s the recipe:

INGREDIENTS

1 can chickpeas
1 tbsp olive oil
1 tsp coarse sea salt
Black pepper
Paprika
Cayenne

DIRECTIONS

Preheat your oven to 400F. While it’s heating, wash the chickpeas. I don’t typically spend much time removing the skins, but my favorite way to wash them usually gets most of them off. I put them in a large bowl or container and cover them in about 4 inches of water. Then I gently stir them and massage them lightly with my hands. You can feel the skins kind of slide off and they’ll float in the water. You can then remove them easily with a slotted spoon or spatula. You then want to dry off the chickpeas, and the drier the better. I just drain out all the water, then dump them out onto a clean dish towel and let them sit for a couple minutes. Dry the bowl/container you had them in.

Once they are dry transfer them back into the (dry) bowl/container and drizzle with 1 tbsp olive oil along with salt and pepper to taste. Spread them out on a baking sheet and bake them in the oven for 20-30 minutes. I think they’re the best when they are super crispy, so I recommend closer to 30 minutes (or even longer) until they are all very golden. Stir or shake them every 8-10 minutes to help rotate them.

Once they come out of the oven dump them back into a clean bowl/container and season with any herbs or spices you like. It’s best to do this *after* baking, because the long bake time can make the herbs get bitter or lose flavor. I did paprika and a little cayenne, but the possibilities are endless. Shake them good and then devour. These babies are best eaten fresh.

Quick + Easy Roasted Chickpeas

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Velkommen! I'm Dani, a small-town Minnesota gal living in Copenhagen, Denmark. I like productivity, hydration, and my dog. What about you?