I’ve got your key to unlocking quick and easy weeknight dinners. Roasted chickpeas are quick, easy, cheap, and so crunchy that you might forget how much you used to love those crispy chicken tenders from restaurants. Except now you’re thinking about those crispy chicken tenders and it’s all you can think about. Let’s stay on task.
If I’m being honest I’ve been in a bit of a funk lately. The days are getting shorter and the air is getting colder and life is just plain hard sometimes. I don’t always feel like cooking dinner (*gasp*) but still have to make dinner. Adulting is hard.
Roasted chickpeas are quick, easy, and super versatile. They can be a snack, a meat replacer, or a golden unicorn (disclaimer: not really on that last one). I’ve used them in a number of recipes but realized I’ve never given the base recipe as a stand alone reference.
A little olive oil, a can of beans (I frequently double this!), some garlic, and salt. It’s a short grocery list, even shorter if you already have these things in your cupboard! Get your oil nice and hot so you get crispy crispy beans. The cast iron helps in this scenario.
I love cooking with cast iron not only because it imparts a delicious crunch on my food, but because it also adds a little extra iron into my diet. As a vegetarian I’m always eager to add iron to my diet wherever I can, and this is such a delicious way to do it! If you don’t have a cast iron pan you can still make these by using any large stove top-to-oven save pan.
Roasted chickpeas are delicious as is, but feel free to customize it! Here’s a few ideas:
- Add cajun seasoning after roasting and use in wraps in place of chicken.
- Sprinkle with oregano after roasting for a mediterranean vibe.
- Toss with cinnamon sugar after roasting for a sweet snack.
- After roasting, add your favorite BBQ sauce and stir until coated. Serve with mashed potatoes or on a salad.
- After roasting, add a few dashes of balsamic vinegar to the pan and stir until evaporated. Serve with pasta or a caprese salad.
- Put roasted chickpeas in a burrito.
- Toss with sriracha after roasting and enjoy as a snack or a topping for a veggie and grain bowl.
Come back soon, I’m going to be sharing one of my new favorite ways to enjoy roasted chickpeas!
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Roasted Chickpeas are a simple, wholesome snack or addition to dinner.
- 2 tablespoons olive oil
- 15 ounce can garbanzo beans rinsed, drained, and patted dry
- 4 cloves garlic pressed or finely chopped
- Coarse kosher salt
- Preheat the oven to 400ºF. Heat olive oil in a large cast iron skillet over medium heat. Once hot, add chickpeas and garlic. Season with salt and shake the pan or stir to coat everything in oil, making sure the chickpeas end up in an even layer in the pan. Carefully transfer the pan to the oven and allow to cook for about 20 minutes, stirring once or twice, until crisp and lightly browned. Remove from the oven and serve as is or season with herbs and spices of your choice.