Sunday, May 6, 2012

Roasted Chickpeas For Snacks & Salads


Every time I make hummus now, I cook up some extra chickpeas to roast in the oven. Roasted chickpeas are easy to make, and they're great in salads or just as a snack. A little container of them would be a healthy addition to a child's lunchbox. My kids gobble these up, and are always on me to make more if we're out.

To begin, cook up your chickpeas however you like, or use canned if you want. I soak and sprout all my beans and peas for a day or so. To do this, soak chickpeas overnight in dechlorinated water if you have it (click the link to see how I make this for all my sprouting) then sprout for about 36-48 hours, rinsing every 12 hours, until they grow tails about half as long as the bean. With sprouted chickpeas the cooking time is shorter, and sprouting also helps with digestibility. 

Chickpeas after optional two-day sprouting

Once they're sprouted, I toss them in a crock pot, with water about an inch over the top of the peas. You can of course cook them on a stovetop, but I find that more labor intensive. I love the crock pot method because I can toss everything in and not think about it again for several hours. I cook them on low for probably 6 hours, but crockpots are very forgiving and have a large window of "doneness". Whatever your method, cook until the chickpeas are tender.



When they are cool, separate the chickpeas from their liquid, as much as possible. If you are using canned chickpeas, this is where you jump in. You can use a slotted spoon or pour them through a colander. I often add the cooking liquid to my chicken's food, rather than dumping it out. I've also recently started using bean cooking liquid as a soup base.

Heat the oven to 350, while melting some coconut oil or butter on a couple of cookie sheets. I use about two teaspoons of coconut oil on each of my small sheet pans. Just use enough to thoroughly coat the pan, with some extra to coat the peas. Feel free to use your favorite cooking oil. The first time I made these I used bacon fat, and they turned out supremely delicious.

Oven pans with approximately 2 t coconut oil.
When the oil is melted and spread over the pan, place the chickpeas on each tray. Having a small oven, I can only fit about 2 cups of chickpeas on each cookie sheet. If you have full-size cookie sheets, you will be able to cook more at a time. 

Sprinkle the chickpeas with sea salt and pepper. I use about 1/4 t salt and several grinds of pepper per tray. With a spatula, stir the chickpeas up and level them on the tray so they're evenly distributed. Feel free to use any spices or herbs that strike your fancy. I got the idea for making these from this wonderful post by This Chick Cooks, but when I didn't have any of the required spices I improvised. They will be good no matter what you flavor them with! My family is happy with this simple version, but I'd like to try curried chickpeas, and sesame tamari as well.

Bake at 350 degrees, for about 30 minutes. Stir with your spatula occasionally, and a bit more frequently during the second half of baking. I also rotate my pans partway through so they get heated more evenly. Remove from the oven when they look good. Remember, they're already cooked, so this roasting is just about lightly toasting the beans to add flavor and texture.

How long they cook can depend on what you're using them for; they get harder the longer they roast. For a salad, we like them still pretty soft so they are easy to fork.


Yum!
Shared at Pretty & Delish, Tuesday's Table, TGIF, Weekly Creative, Greens, Fabulously Frugal, ReTreat, Tuned In, Terrific, Project Inspired, Mostly Homemade, Full Plate, Natural Living, Empty Your Archive, Eco Kids, Try A New Recipe, You're Gonna Love It, Simple Meals, Fluster, Small Footprint, Fun Party, Domestically Divine, What I Am Eating, Thriving, Wildcrafting, Seasonal Celebration, Pin Me, Showcase, Mix It Up, Kids In The Kitchen, Clever Chicks, Riverton, Waste Not, Your Great Idea, Backyard Farming, Heart & Home, Meatless, Extravaganza, Wonderful Food, Pintastic, Adorned From Above, Fill Those Jars, Eat Make Grow, Weekend Wander, LHITS, Thrifty, Freaky Friday, Hearth & Soul, Fun Party, Confessional, Allergy Friendly, Teach Me, Show & Tell, Seasonal InspirationAnti-Procrastination, Time Out, Country Momma Cooks, Traditional, Sugar Free, Green Resource, Rural, Frugal Food, Tasty, Foodie, Living Green, Morris Tribe, Totally Tasty, Fit & Fabulous, Haute Mom, Allergy Free Wednesday, What's Cooking, Fresh Bites, Wellness Weekend, Strut Your Stuff, Pennywise, Tiny Tip, Feed Me, Real Food Freaks, Simple Lives, Whole Food, Healthy 2Day, Real Food, Frugal Days, Fat Tuesday, Slightly Indulgent, Homestead Barn Hop, Real Food 101, Madness, and Melt In Your Mouth.

41 comments:

  1. We love roasted chickpeas! We like to put lots of nutritional yeast on them. I have never heard of sprouting them before cooking. Thanks for sharing!

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    1. Ooh, I'll have to try that! We love nutritional yeast.

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  2. Oh my this is a fabulous idea! These would be great in a salad! Thanks for this tip I will totally be making these!

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  3. Thanks for the great tips.......found your blog @NaturesNurture party.....I'd like to invite you to link up @CountryMommaCooks party and enter in our Mountain Rose Herbs giveaway...ends at midnight : )

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  4. I love roasted chickpeas! I like to do mine with cinnamon, nutmeg, and some raw sugar for a sweet treat :)

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  5. http://www.ameessavorydish.com/2012/06/fit-and-fabulous-fridays-36.html <<<saw you from there :)
    I can't wait to try these. I have some left over chickpeas from my submission to Amee's Fit and Fab - http://fitpsychology.com/?m=20120615
    Thanks for the idea :)
    Denise

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  6. I love them in hummus, but have never roasted them! Thanks for sharing this great recipe on Fit and Fabulous Fridays!! ;)

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  7. How long and how (fridge, etc...) can you store these?

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    1. We usually gobble them up within a few days. They do stay in the fridge, except if we take a container of them with us for snacks... I'm sure they'd be fine for a week under refrigeration.

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  8. Replies
    1. They really go quick around here as well. Must make more!

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  9. What a yummy, healthy snack! I adore chickpeas, I can't wait to try this!

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  10. I have a recipe for roasted chickpeas that I've been wanting to try, but I've never gotten around to it. They look wonderful!

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  11. I would love to have that bowl sitting on my desk right now. They look soooo good!

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  12. These look awesome. Would be a great addition to my salads.

    Thank you for sharing at Rural Thursdays! xo

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  13. Thanks for stopping by CountryMommaCooks and linking up at our Saturday Link and Greet Party...hope to see you again tonight : )
    Deana @ CountryMommaCooks

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  14. Wow! These look so good. We really love chickpeas in this house, but have never made them this way. Thanks so much!

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  15. I have learned to love Chickpeas. I will have to try this recipe. Thanks for sharing. You are being featured today.

    http://sarahdawndesigns.blogspot.com/2012/11/pintastic-monday-17.html#.UKpItqD4K3c

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  16. Thanks for teaching me. I knew nothing about chickpeas sprouting and now, I want to do it. Thanks for sharing with MMM.

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  17. I love roasted chickpeas and have them at least twice a week :)
    Thank you for sharing this at Wednesday Extravaganza - see you there again tonight with more of your deliciousness :)

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  18. I've seen a few recipes out there recently for these, and I think I might give it a try. I would love for you to share this at what i am eating http://www.townsend-house.com/2013/03/what-i-am-eating_15.html

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  19. I can't wait to try this. I have been looking for healthy snack alternatives. Visiting from Diana Rambles. Just pinned!

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  20. Interesting never tried them like this but i have some and some coconut oil so i'll give these a try tomorrow.

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  21. Congratulations! This post is featured over at Diana Rambles today and has been pinned in the Featured at Diana Rambles board at Pinterest. Please grab a featured button off my sidebar or via the link under the features. Thanks for sharing this awesome idea!

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  22. Yum, I have to try these. Thanks for sharing at Wildcrafting Wednesday.

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  23. I love chickpeas, but I've never roasted them before. Can't wait to try this!

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  24. HI! Found you on Far Above Rubies link up. I love roasted chick peas and like trying different seasoning mixtures on it. Now following via GFC.
    ~Jackie @ The Non-Martha Momma

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  25. Roasted chick peas are one of my favorite snacks. Thanks for coming by and partying with us. Have a funtastic week!

    Robin
    Fluster Buster

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  26. They look so yummy! I could eat them all day!

    Best wishes,
    Natasha in Oz

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  27. We LOVE chick peas here! Thanks for sharing with us at Eco-Kids Tuesday! I featured you today! Please come join us again! http://likemamalikedaughter.blogspot.com/2013/06/eco-kids-tuesday_11.html

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    1. Thank you for the feature, Hannah!

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  28. Wow! This sounds delicious! I love chickpeas, especially in my salads. I have never had them roasted before though, so definitely going to try this one. Pinning... great recipe!

    Krista @ joyfulhealthyeats

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  29. Yum! Thanks for sharing another great recipe on Tuesday Greens!

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