Chickpeas are extremely nutrient-rich and are a great source of non-meat protein. They have a mild nutty taste and a velvety texture. They can be purchased dry in bulk and will stay fresh for up to one year when stored in an airtight container in a cool, dry place. I like using pre-cooked chickpeas, because it saves a lot of prep time, just be sure to rinse them well before use. If using canned chickpeas, look for brands that use BPA free cans, like Eden Foods.
This recipe is suitable for kids age 3 and up, big kids and adults. Do not give these "Popcorn" Chickpeas to children under 3 as they can be a choking hazard.
What you'll need:
2 cans of pre-cooked chickpeas - drained in a strainer and rinsed well under cool running water
2 tablespoons extra virgin olive oil
1 teaspoon coarse grain sea salt
1 teaspoon garlic powder - whenever possible, use organic dried spices as they are far less likely to have been irradiated
Makes 4 servings
*Pre-heat oven to 425 degrees
*After rinsing, pat chickpeas dry with a paper towel and place into a Pyrex glass or porcelain roasting/baking pan.
*Drizzle with the olive oil and season with the salt and garlic powder. Mix well with a spoon and spread the chickpeas out in the pan so they're in 1 layer.
*Roast for 30-40 minutes until chickpeas are nice and crunchy.
*Add more salt and garlic powder to taste if desired.
*Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
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