On Day 2 of my Vegan challenge I decided to make a vegan and gluten free snack. Usually for a crunchy snack I would pick a bag of potato chips or shrimp chips when I do my grocery shopping. However, since this week, in the spirit of trying new vegan dishes, I decided to give this recipe of chickpeas a try because I had heard from many people who are vegans and not vegans that roasted chickpeas were delicious to eat. To be honest with you, after making them myself, I can tell you that I wasn’t disappointed. I would go as far as to say that this vegan snack will remain on my must-eat even after this Vegan challenge ends.
In addition of being delicious when roasted, chickpeas are a nutrient-rich food, full of proteins, fibers, vitamins and minerals. Something I didn’t know but know now is that consuming chickpeas could have possible health benefits for a number of medical conditions. In other words, you can stay healthy while enjoying a delicious snack. Something that can’t be said about other snacks. And bonus, it’s an easy recipe with just few ingredients.
Prep: 10 min Cook: 40 min
1 can (540 ml or 2 cups) of Chickpeas (with no added salt)
2 tablespoons of Olive oil
2 teaspoons of BBQ powder mix (I used a store-bought mix)
½ teaspoon of salt
1. Preheat the oven at 400°F.
2. Rinse and drain the chickpeas. On a tray lined with paper towels, spread the rinsed and drained chickpeas to allow them to dry completely. Gently pat from time to time the chickpeas with a paper towel and make sure to pick off any loose chickpea skins.
3. Once dried, transfer the chickpeas in a mixing bowl. Add the olive oil, BBQ powder mix and salt to the chickpeas. Toss to coat all the chickpeas.
4. Spread the chickpeas on one layer on a baking sheet covered with parchment paper.
5. Put the chickpeas in the oven and let them roast for 35-40 minutes or until they become crispy and turn brown. It’s important to note that when halfway through the cooking time, toss the chickpeas with a spatula or shake the tray in order to allow the chickpeas to roast on every side evenly.
Remove them from the oven and place them on a serving plate.
Roasted chickpeas are best when served warm because they are crunchier as opposed to when they are cool.
I love to sprinkle the roasted chickpeas with sea salt right after I take them out of the oven.
I chose to use a BBQ powder mix instead of making one myself because I wanted to save time and I was busy doing something else. However it’s totally up to you if you rather when to use your homemade BBQ mix if you have at home all the ingredients necessary.