This fall try roasting your own chickpeas for a fun, nutritious snack. Their nutty flavor is addictive, combine that with avocado oil and sea salt and they are downright yummy. Remember, because we are roasting these at a high heat, olive oil is not ideal as the high heat changes the molecular structure of the oil making it hard for our body to digest.
How do I make roasted chickpeas? Roasting chickpeas is simple! Start with three basic ingredients:
- Chickpeas (I prefer to make them myself by soaking organic dried chickpeas overnight in filtered water and then slow cook them for 8 hours with no seasoning). You can also use organic canned chickpeas but they do not taste as good.
- Avocado oil
- Celtic sea salt
Preheat the oven to 425° and drain and rinse your chickpeas. Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the avocado oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
- Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of avocado oil and generous pinches of sea salt. Spread evenly on the baking sheet.
- Transfer the baking sheet to your preheated oven and roast until crispy, usually 30 minutes.
- Every 10 minutes I take them out of the oven and toss them.
- Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices. They are really good just with salt too.
So simple! Your roasted chickpeas are ready to eat. Eat them as a snack, place them in your hummus, toss them in a salad or soup. Serve them at a party in individual glasses. Enjoy!
Chickpeas boast an impressive nutritional profile.
Calories: 269 per cup (164 grams). Approximately 67% of these calories come from carbs, 22% from protein, and 11% from fat. Chickpeas also provide a variety of vitamins and minerals, as well as a decent amount of fiber. Here is a snapshot of what chickpeas provide.
For more information visit the website below. https://fdc.nal.usda.gov/fdc-app.html…
• Protein: 14.5 grams
• Fat: 4 grams
• Carbs: 45 grams
• Fiber: 12.5 grams
• Manganese: 74% of the Daily Value (DV)
• Folate (vitamin B9): 71% of the DV
• Copper: 64% of the DV
• Iron: 26% of the DV
• Zinc: 23% of the DV
• Phosphorus: 22% of the DV
• Magnesium: 19% of the DV
• Thiamine: 16% of the DV
• Vitamin B6: 13% of the DV
• Selenium: 11% of the DV
• Potassium: 10% of the DV