Thursday, April 13, 2017

Roasted Chickpeas

My friend Anna over at Herding Cats & Burning Soup, recently posted a recipe using roasted chickpeas. It sounded good so I thought I'd try them as well. I only did a handful of them the first time to see if I liked them, which I did and then added them to my salad for lunch. 

What to do:

Rinse the chickpeas and then pop them out of their skins. Toss them in a little olive oil, and whatever seasoning you like. I tossed these in a little Cumin, Chili Powder, Salt and Pepper. Roast them in a 350 degree oven for 30-40 minutes or until crunchy. 

They add a nice crunch to a lot of different dishes. So far I've added them to salad and tacos. I put the leftovers in the refrigerator to see if they would lose their crunch and they aren't as good as leftovers so I would recommend roasting a little at a time and use them freshly roasted.

Have you tried this? Will you?