Oven Roasted Chickpeas

Tuesday, February 1, 2011

I’ve seen this snack pop up on quite a few blogs recently. Hubby and I love chickpeas, so snacking on them sounded delicious. Since first making these, I’ve made them two more times. I love playing with the flavors used to spice them.

These would be a great addition to your Superbowl spread! Speaking of which, be sure to check my sidebar for some of my Superbowl favorites!

One Year Ago: Chocolate Overdose Cake with Chocolate Covered Strawberries

Oven Roasted Chickpeas

Ingredients:

1 can chickpeas, drained and rinsed
1 tsp olive oil
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp Italian seasoning
1/4 tsp salt

Directions:

Preheat oven to 400.

Drain canned chickpeas and rinse in a colander under running water. Pat chickpeas dry with paper towels to remove as much moisture as possible. Transfer to large mixing bowl. Add oil; sprinkle with spices/seasonings and salt. Stir to coat.

Spread chickpeas on nonstick rimmed baking sheet; bake 20 minutes. Stir; then roast 10-15 minutes longer, checking frequently, until crisp but not burnt. (Cooking times may vary). Allow to cool before eating. Will keep several days refrigerated in a covered container.

Recipe adapted from Eat Well With Janel, as seen on Travel Eat Love

Appetizers / Snacks

14 comments »

13 Responses to “Pomegranate Cranberry Quinoa Salad”

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1

Smitten Sugar — January 20, 2011 at 5:14 pm

I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!
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2

Evan Thomas — January 20, 2011 at 5:27 pm

I love quinoa! Never tried it with these ingredients. Great recipe!
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Chelsea — January 20, 2011 at 5:31 pm

I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!
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The Small Boston Kitchen — January 20, 2011 at 5:36 pm

Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!
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Fun and Fearless in Beantown — January 20, 2011 at 6:49 pm

I adore quinoa because it is so healthy and so filling!
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6

ErinsFoodFiles — January 20, 2011 at 7:15 pm

Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂
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Sarah @ Semi-Sweet — January 20, 2011 at 8:26 pm

I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!
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Nisrine|Dinners and Dreams — January 20, 2011 at 11:26 pm

I love a good quinoa recipe. This one sounds worth a try.
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Shannon — January 21, 2011 at 1:47 am

LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!
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Daisy — January 21, 2011 at 4:17 pm

don’t worry, I am officially the last one.
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Megan — January 21, 2011 at 10:43 pm

I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!
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kitchenmisfit — January 23, 2011 at 10:12 pm

I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!
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Cheryl — January 24, 2011 at 7:22 pm

I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!