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 »

9 Responses to “Bacon wrapped, Goat cheese and almond stuffed Dates”

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1

Joelen — August 1, 2008 at 8:28 pm

Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂
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2

Nate — August 21, 2008 at 8:06 pm

These are absolutely amazing!
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3

ttfn300 — August 27, 2008 at 2:53 pm

wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂
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4

gaga — December 17, 2008 at 5:39 pm

Yay for goat cheese! It really does make them better, doesn’t it?
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5

aleta meadowlark — March 17, 2009 at 2:24 pm

Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?
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6

Jen — March 17, 2009 at 3:36 pm

Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!
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7

biz319 — July 30, 2009 at 5:16 pm

do you think these would be good at room temperature?

I am going to an outdoor concert next week and wanted to bring some finger food!
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8

Jen — July 30, 2009 at 5:19 pm

These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.
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9

Beryl — December 2, 2015 at 5:42 pm

Would you imagine using some milder-tasting cheese like Brie tasting good?