Snackworthy Chickpeas

by Shauna Sever — February 4, 2008

There's just something about chickpeas that tells you that they're good for you. Their rich golden color, their earthy shape, and the way they can be slipped effortlessly into so many recipes. And it's true--chickpeas may be small, but they are major nuggets of nutrition. In just half of a cup of chickpeas, about 130 calories' worth, you'll get 8 grams of protein and 6 grams of fiber, plus plenty of zinc, folate, iron, and some serious calcium. But aside from tossing them onto greens at the salad bar or eating them in the form of some yummy store-bought hummus, what's another quick and easy way to enjoy these nutritional powerhouses?

When roasted at a high temperature, tender canned chickpeas become crunchy, nutty, and super portable. And you can get really creative with seasonings--I like them with just a bit of olive oil and fine sea salt but also love using seasoned salt, curry powder, garlic salt, and dried herbs.

Crunchy Roasted Chickpeas

The trick to this recipe is to keep an eye on the beans as they roast--after the first 10 minutes in the oven, shake the pan every 5 to 7 minutes to keep the little beans from burning. And let them cool completely before sampling--they're hotter than they look!

1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon olive oil
Seasonings of your choice

Preheat the oven to 450 degrees. Line a cookie sheet with aluminum foil and spray with nonstick cooking spray for easy cleanup.

Dry the chickpeas well on paper toweling after rinsing and draining them. In a bowl, toss the chickpeas with the olive oil and seasonings. Spread in a single layer on the cookie sheet, and roast for 30 to 40 minutes until browned and crunchy, shaking the pan often to prevent burning. Cool completely before serving.