These have been on my list for a while but since I’m not the biggest chickpea fan I pushed it aside. But when I resolved to create a healthy trail mix this recipe sounded perfect. Roasted chickpeas are a perfect snack on their own and have an equivalent crunch to corn nuts. As a first attempt I used a mixture of seasonings but some spices (paprika) tend to burn and the overall taste was unimpressive, which led me to devise a much simpler version. If you have yet to be persuaded to try PB2 then this recipe alone should tip the scale, although any peanut flour will work. The peanut presence in this recipe is fairly mild but really enhances the overall flavor and tastes like an African-inspired snack.
According to several sources, any bean can be used in this recipe but the cooking time will need to be adjusted (most likely increased). To control the sodium content of this recipe, use no-salt added beans.
1 (15oz) can chickpeas (garbanzo beans)
3T PB2 (12%-fat peanut flour)
1/4t kosher salt, to taste
1. Drain and rinse chickpeas in a colander until water runs clear. Let drain for 10-15 minutes until mostly dry.
2. Preheat oven to 375 and line a baking sheet with tinfoil and spray with cooking spray. Use a paper towel to further dry the chickpeas if they are still wet (a little moisture is fine). Place the chickpeas into a medium sized bowl and spray with cooking spray. Add PB2 powder and salt and toss to coat.
3. Spread chickpeas into one layer on the baking sheet and bake for 45-55 minutes, shaking the pan every 15 minutes. Watch them closely near the end so they don’t burn. Take one chickpea out at the 45 minute mark to test. They should be dry and crunchy with no moisture left inside.
|Serving Size 1/4 cup|
Servings per Batch 4
|Amount Per Serving|
|Total Fat 2g|
|Total Carbohydrate 25g|
|Dietary Fiber 5g|