Roasted chickpeas have become a staple in our home. They are one of my favorite salad toppings but are also great on top of soup, alongside roasted broccoli in a side dish, or even as a snack!
This recipe walks you through the easiest roasted chickpea outline, but it’s up to you how you want to spice them up! We do a basic oil and s & p combo, which is delicious on it’s own, but feel free to play around with spices and herbs. This is kinda fool proof.
Chickpeas became a regular part of my diet back when I was trying out veganism. They are a great source of plant protein with 39 grams per cup, but are balanced out with a good amount of carbs and a little fat. They are high in fiber (Yay- our gut’s favorite!) and iron, something many of us are lacking, along with a variety of other vitamins and minerals.
Also, garbanzo beans and chickpeas are the same thing. I honestly didn’t realize this until about a year ago. Oops!
Let me know how you use this recipe in the comments below!
Makes about 1 1/2 cups
These are best eaten warm but I’ve been known to keep them in the fridge for a few days and warm them up for a snack or salad topping, or toss cold into soup or a bowl. I even think they are good cold as a snack! A great addition to your meal prep routine.