Roasted chickpeas – 6 ways

This is an amazing snack! They will keep for several days in an airtight container.

Ingredients

• 3 cups cooked/canned chickpeas, from 2 15-ounce/400 ml cans
• 2 tsp sunflower oil

6 Ways

Salt

• 2 tsp oil
• ¼ tsp table or sea salt or ½ tsp. kosher salt

Sesame

• 2 tsp oil
• ¼ tsp table or sea salt or ½ tsp. kosher salt
• ½ tsp garlic powder
• 1 tbsp sesame seeds

Honey Cinnamon

• 2 tsp oil
• 1 tbsp honey
• ¼ tsp table or sea salt or ½ tsp. kosher salt
• ½ tsp cinnamon
• ½ tbsp sugar

Honey Garlic Pepper

• 2 tsp oil
• 1 tbsp honey
• ¼ tsp table or sea salt or ½ tsp kosher salt
• ½ tsp garlic powder
• ¼ tsp pepper

Fire

• 2 tsp oil
• ¼ tsp table or sea salt or ½ tsp kosher salt
• 1 tsp chili powder
• ⅛ tsp cayenne pepper

BBQ

• 2 tsp oil
• ½ tbsp brown sugar
• ¼ tsp table or sea salt or ½ tsp kosher salt
• ⅛ tsp cumin
• ½ tsp paprika
• ¼ tsp chili powder
• Pinch of cayenne pepper

Directions

1. Preheat the oven to 300˚F.
2. Drain the chickpeas and rinse well if using canned chickpeas.
3. Place the chickpeas on a paper towel-lined cookie sheet. Place a second layer of paper towel on top.  Gently rub to dry the chickpeas.  Remove both paper towels and let air dry for 30 minutes.
4. Drizzle the chickpeas with 2 tsp oil and shake the tray to distribute evenly.
5. Bake 1 hour.
6. Remove from oven, but leave the oven on. Drizzle the chickpeas with any of the wet ingredients from your chosen list (oil, honey).  Shake the tray to distribute evenly.
7. Then sprinkle with all the dry seasoning from your chosen list, and shake the tray to distribute evenly.
8. Place back in the oven, turn the oven off immediately. Let the chickpeas sit in the oven as it cools for 2 hrs to dry out.

Makes 2 cups of roasted chickpeas.  Each serving is ¼ cup.

NOTE: Average nutritional content shown below. Does not vary significantly by flavour.   

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