Why not replace your current favorite potato chip with one of these flavor staples. The 3 different ways I cooked these chickpeas up included: spicy sriracha, salty and tangy salt and vinegar, and sweet cinnamon flavored. These three flavors are perfect because they are different enough that everyone is bound to find at least one flavor they like! Just a heads up though... I loved all three flavors and am officially addicted to the roasted chickpea craze.
Let's get started...
Ingredients:
(Sriracha flavored)
1 14 oz. can of chickpeas; rinsed and drained
2 tbsp. sriracha sauce
2-3 tsp. (approx.) extra virgin olive oil
1 tsp. onion powder
1 tsp. cumin
1 tsp. turmeric
Sea salt to taste
Pepper to taste
(Salt and Vinegar flavored)
1 14 oz. can of chickpeas; rinsed and drained
2 c. White distilled vinegar
2-3 tsp. extra virgin olive oil
Himelayan Pink Salt
(Cinnamon flavored)
1 14 oz. can of chickpeas; rinsed and drained
2-3 tsp. Vegetable oil
2-3 tsp. pure maple syrup
1 tsp. allspice
2 tsp. cinnamon
1/2 tsp. nutmeg
1-2 tsp. agave
Rinsed and Drained Chickpeas (beginning step for all three recipes)
Sriracha Flavored Chickpeas
Salt and Vinegar Flavored Chickpeas
**my measurements are approximations and can be adjusted according to taste. Try to keep the liquid amounts low and just enough to coat your chickpeas. You don't want excess liquid because this will cause excess burning.
Directions for Sriracha Flavored:
Once chickpeas are rinsed and drained, pat them dry with a paper towel to get rid of the excess water.
In a gallon size ziplock bag combine chickpeas, sriracha sauce, olive oil and seasonings. Zip close and shake until your beans are coated.
Using a spatula, scrape coated chickpeas onto a slightly sprayed cookie sheet. Try and leave excess liquid or sauce from reaching your pan. Pop your pan in the oven at 400 degrees for 20 minutes. Stir them around and cook another 10-15 minutes. Watch out for burning! Mine got a little crispy due to the sriracha sauce burning. Your chickpeas will be done when they are crunchy all the way through.
Directions for Salt and Vingear Flavored:
Once chickpeas are rinsed and drained, put them in a medium sized saucepan with the 2 cups of vinegar. Boil vinegar and chickpeas for 1 minute and then remove from heat to soak for another 20 minutes.
Drain excess vinegar and put chickpeas, olive oil and pink salt in gallon size ziploc bag. Shake until coated. Using a spatula spread chickpeas on lightly greased pan. Sprinkle more pink salt (I was very generous. In this particular case, the saltier the better!) Bake at 400 degrees for 20 minutes. Stir chickpeas around and continue baking an additional 10-15 minutes. They're done when they are crunchy and lightly browned to a crisp.
Directions for Cinnamon flavored:
Dry rinsed and drained chickpeas on a paper towel. Put chickpeas and additional ingredients in gallon size ziploc bag. Shake up until coated. Scrape coated chickpeas out onto a lightly greased pan or cookie sheet using a spatula. Bake at 400 degrees for 20 minutes. Add extra cinnamon and drizzle agave. Bake for 10-15 more minutes. Watch for burning! Chickpeas are already pretty dark due to seasonings so watch for blackening.
Cinnamon Flavored Roasted Chickpeas
Ok so these roasted chickpeas make the perfect snack. They are full of protein and easy to take on the go. It just so happens that I tossed these in my bag to take to the movies to munch on. (Shh.. Don't tell!)
My friend Caroline tried them out too and loved all three flavors! She couldn't pick a favorite and honestly neither could I. The flavors all pack a punch and are different enough to stand alone.
So now the true test is up to you. Time to whip all three batches out and see which flavor is your favorite! I guarentee you won't have just one....
Happy Munching!
~Crago
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