Roasted Chickpeas - Two Ways

This chickpea recipe isn’t only easy, but tasty too with little to no mess. Try this bite-sized snack two different way to decide which your family likes best!

Variation #1

Ingredients

  • 1 can (15-ounce) chickpeas (drained and rinsed), or 2 cups cooked chickpeas
  • 1 tablespoon of olive oil
  • 1⁄2 teaspoon of garlic powder
  • 2 teaspoons chopped of fresh rosemary (or 1 teaspoon dried)
  • 1⁄2 tablespoon of grated lemon zest

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Put a double layer of paper towels on the countertop and add the chickpeas. Roll them around to dry them.
  3. Put the chickpeas and oil on the baking sheet and shake the pan to coat the chickpeas in oil.
  4. Put the baking sheet in the oven. Bake until the chickpeas are crunchy and golden brown (30-45 minutes), stirring halfway through to make sure they’re cooked evenly.
  5. Remove the chickpeas from the oven and sprinkle rosemary, lemon zest, and salt while still hot. Mix well.
  6. Cool and serve!

Variation #2

Ingredients

  • 1 can (15-ounce) chickpeas (drained and rinsed), or 2 cups cooked chickpeas
  • 1/2 teaspoon of ground cinnamon
  • 1 tablespoon of vegetable or canola oil
  • 1 tablespoon of honey

Instructions

  1. Repeat steps 1-2.
  2. Whisk the cinnamon and oil in a bowl and add the beans, stirring to coat and place on a baking sheet.
  3. Roast for 40 minutes. Remove the beans from the oven and toss with 1 teaspoon of honey.
  4. Place the beans back in the oven and roast an additional 7 minutes.
  5. Cool completely and serve!

These recipes were inspired by recipes from ChopChop and Weelicious.

Check out other recipes from Camp Little Victors: