Chickpeas are a healthy, tasty and crunchy snack. They’re my backup when I want to enjoy a flavor similar to nuts, but without the added calories.
I use dry chickpeas for my baked chickpeas recipe, but you can use canned chickpeas to save time. The canned option comes with more sodium, but there are low-sodium options available as well.
When I’m in the mood for baked chickpeas, I start preparing them the night before. I rinse the dry legumes in a large pot and rinse out any impurities. I then soak them overnight, fully submerging them, so they’re about 3 inches above the beans. I cover the pot and let them sit for about 8 hours.
The chickpeas will drink up most, if not all the water, and expand.
I don’t eat chickpeas every day anymore. I used to eat them more regularly, and they started hurting my stomach over time. Nowadays, I only eat them a few times a year, which makes them an enjoyable treat that I can share with others.
Baked Chickpeas
Equipment
- baking sheet
- aluminum foil
Ingredients
- 2 tbsp olive oil or cooking spray
- ½ lb chickpeas
- 1 tsp black pepper
- 2 tsp paprika
- 1-1/2 tsp salt
- 1 tsp garlic powder
- 2 tsp chipotle seasoning
Instructions
- Soak 1/2 lb of dried chickpeas overnight.
- Rinse and drain the softened chickpeas until dirt and excess water are removed.
- Preheat the oven to 375 degrees F.
- Line a baking sheet with foil and spray it evenly with cooking spray.
- Spread the chickpeas over the pan in a single layer.
- Lightly spray the chickpeas with pan spray as well, or drizzle with oil until they're evenly coated. This allows the seasoning to stick to the chickpeas better.
- Sprinkle with salt, garlic powder, black pepper, paprika and chipotle seasoning.
- Bake in the oven for 30-40 minutes, rotating them halfway through the process.
- Remove the chickpeas when they are crispy.
Leg Exercises and Squats
