As the wife of a diabetic, a marathoner, and a fitness fiend, I’m always looking for healthy snacks. I also love salt. So when I first had roasted edamame, I was hooked. Salty, crunchy, and packed with protein and fiber, they were the perfect snack. They have this vague meaty texture, particularly after a solid handful. Unfortunately, as much as I love roasted edamame, we don’t have it too often because the fresh beans are very rarely available. Sometimes we can get them for a week or two, but most of the time, sadly not.
Chickpeas, however, are widely available all summer long. Alvarez Farms sells all sorts of dried beans: black beans, red kidney beans, cranberry beans, and chickpeas (garbanzo beans). Before I had my first cooked from dried chickpea, I thought I hated them. The only exposure I had to them as a kid was out of a can. Slimy little balls of mush on salads were not my idea of a good snack. But now that I have access to freshly dried chickpeas (as well as fresh chickpeas for a few weeks a year), I love them. They make excellent hummus (see our Fresh Chickpea Hummus recipe for a truly fabulous snack).
Chickpeas are high in protein and are great snacks for those days when we end up with a calorie deficit after a long run or hard workout session. (We burned 1400 calories yesterday during our run and even though we’re trying to lose a few pounds, we need to replace a good number of those calories in a healthy and nutritious way). Since long workout sessions also leave us needing salt, roasted and salted chickpeas are one of our go-t0 snacks now. With their high protein content (23% protein, 6% fiber), they make a much better snack for diabetics than say, potato chips or french fries. They’re easy too! The hardest part of the whole recipe is remembering to soak the chickpeas overnight before we want to cook them.
Roasted and Salted Chickpeas
- 1 cup dried chickpeas
- 2 Tbsp olive oil
- Salt and seasonings of your choice
- Soak the chickpeas overnight.
- Drain and place in a pot of water over high heat.
- Boil for 10-12 minutes, drain, and cool slightly.
- Preheat the oven to 400.
- In a large bowl, toss the chickpeas with enough olive oil to coat and mix with salt and spices.
- Spread in a single layer on a baking dish or foil lined cookie sheet and roast for 30-35 minutes, stirring once or twice, until the chickpeas are golden brown (a few of them may be a little overdone – this is just fine).
- Cool and munch!
Notes: You can season these any way you want. We didn’t include measurements for salt or seasonings, because everyone will have their own preferences. For the two cups of chickpeas we used, we roasted them in two separate batches. Each batch got about ten cracks of the salt mill and a couple of liberal sprinkles of seasoning. The first batch we used Zane and Zack’s Pico de Gallo seasoning. For the second batch, we used Homegrown’s Cajun spice rub. Don’t worry if a few of the chickpeas get a little overdone. That’s natural. You’re going to end up with just a few that are overdone or a few that are a little underdone. Chickpeas are all slightly different sizes and ovens aren’t always even all the way around.
In a tupperware, roasted chickpeas will keep at least 4 days. They’d probably keep longer, but ours never lasted any longer than that. Remember though, they are a legume, and while easy to munch on, if you eat too many of them…well, let’s just say the results might be rather gaseous. You’ve been warned.
- Fresh Chickpea Hummus I’m a sucker for a new food at the farmers...