You want new concepts for snacks, don’t you? That appears to be what I get requested about most frequently. Try some high-protein Crispy Roasted Chickpeas flavored with Parmesan cheese, garlic, oregano, and hints of lemon.
I’ve been in a snack rut. I like fruit, string cheese, Buffalo Wing Hummus with celery sticks, plain Greek yogurt with contemporary berries, and selfmade gorp made with nuts, seeds, and darkish chocolate, however I needed one thing completely different.
I attempted to think about meals that have been comparatively excessive in each protein and fiber and settled on chickpeas. Then I remembered a recipe I attempted years in the past for roasted chickpeas. It wasn’t excellent. The chickpeas have been mushy and the spices burned.
Keys to Making Crispy Roasted Chickpeas
There are two keys to creating tasty crispy roasted chickpeas:
The chickpeas have to be as dry as attainable earlier than roasting.
Seasonings shouldn’t be added till after roasting.
Other Seasoning Combinations
Don’t just like the Parmesan-garlic-oregano-lemon spice combo? See different concepts at The Kitchn or strive your individual mix as an alternative:
Crispy Roasted Chickpeas with Parmesan Cheese
Chickpeas are roasted till crispy, then flavored with cheese, oregano, garlic, and hints of lemon
Author: Adapted from Cooking Light
1 (14.5 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
1½ tablespoons Parmesan or Parmigiano-Reggiano cheese, finely grated
½ teaspoon lemon zest
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon kosher salt
⅛ teaspoon freshly floor black pepper
⅛ teaspoon cayenne pepper
Preheat oven to 400°F.
Pat chickpeas dry on all sides with paper towels. Spread out on a clear skinny (not fuzzy) dish towel and allow them to air-dry whereas the oven preheats. Discard any skins that come off.
Place chickpeas in a medium bowl, then drizzle with olive oil and sprinkle with ¼ teaspoon kosher salt. Mix gently with a wood spoon.
Pour chickpeas onto a baking sheet and unfold out in a single layer. Roast for 10 minutes, stir, then roast for one more 10 minutes or till chickpeas are golden brown.
In a small bowl, mix cheese, lemon zest, garlic powder, oregano, salt, black pepper, and cayenne.
Pour chickpeas right into a clear bowl and add the cheese combination. Toss properly.
Serve instantly or unfold out on parchment paper, let cool, and retailer in an hermetic container.
The chickpeas would be the most crispy when they’re heat. After they cool, they are going to be extra chewy.
Try these roasted chickpeas as a snack or an alternative choice to croutons.
Don’t like this spice mixture? Feel free to create your individual customized mix.