If I had to pick my top 5 most favorite foods, roasted chickpeas would definitely be among them. As someone who is allergic to nuts, they are kind of the perfect snack. They are very portable, extremely nutritious, and most importantly insanely delicious.
There were times when I was in the thick of my illness where I literally couldn’t eat. I wanted to, I really wanted to, but it became an impossible task. Roasted chickpeas were like my saltines; something that I could eat not matter how bad I felt. I am glad that I was able to get some nutrients. My dad would make me a batch every few days, and I would munch on them slowly, trying to prevent my stomach from being empty. Now, I eat them by the handful, and not because I can’t eat, but because they are so delicious, and now I make them. I’ve come a long way…
Chickpeas, or garbanzo beans are legumes, just like peanuts (thank god I am not allergic to them!) They are very high in fiber, and protein making them a very filling energy packed snack. They help stabilize your blood sugar and have a low glycemic index, which means the carbohydrate in them is broken down and digested slowly, which gives you hunger control and long lasting energy. They are also high in many vitamins, minerals and antioxidants, like iron, and manganese, which is important for energy. They are also a big anti-inflammatory food. Does it sound to good to be true? Once you taste them, you’ll really think so.
Roasted chickpeas are also super easy to make. I use organic, no salt added chickpeas from a can. Just rinse and dry them very well. Place the chickpeas on a parchment paper lined baking sheet, drizzle with a tablespoon of oil and some seasonings and roast at 400 degrees for around 40-45 minutes, checking and stirring every fifteen minutes. After the 40-45 minutes, I turn off the oven but keep them in for around ten more minutes. That’s a trick my dad taught me to make them extra crunchy. Some extra crunch is always a good thing.
I usually prefer keeping the chickpeas simple and just roasting them in some sea salt and olive oil, but I got a little adventurous, and I am certainly glad I did. I experimented with a sweet option adding some coconut sugar, cinnamon and coconut oil, and a spicy chipotle BBQ, which includes a mixture of flavorful spices. All three are seriously great. I can’t wait to try even more flavor options in the future. I hope you like them as much as I do!
- Chipotle BBQ:
- 1 can organic salt free chickpeas
- 1tbs olive oil
- ¼ tsp ground mustard seed
- ¼ tsp chipotle chile powder (less if you don't like spice)
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp sea salt
- ½ tsp maple sugar
- Sea Salt:
- 1 can organic salt free chickpeas
- 1tbs olive oil
- ¼-1/2 tsp sea salt, depending how salty you like it
- Cinnamon and Coconut Sugar:
- 1 can organic salt free chickpeas
- 1tbs coconut oil
- 1½ tbs coconut sugar
- 1 tsp cinnamon
- Preheat oven to 400 degrees.
- Rinse and dry chickpeas very well.
- Toss with oil and spices, place on a baking sheet lined with parchment paper.
- Bake for 40-45 minutes, mixing them every 15 min.
- After 40-45 minutes, close oven and keep chickpeas in for 10 more minutes.
- Remove from over, let cool and enjoy!
Pure food lover, yoga obsessed, Lyme disease warrior. Hope to inspire others on all things nutrition, health and wellness. 
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