“Same same but different” is what I use to describe my husband and I in our love for snacking. (By the way, points to anyone who knows where that phrase is originally used) We are the same in our love for snacking, but different when it comes to the KIND of snacks we love. He loves sweet snacks like cookies or brownies and I’m more of the savory snacks like chips or snack mixes. Regardless of the flavor we love snacking and for the longest time they would be pretty terrible snacks- high in sugar, sodium and other nasties. Controlling our snacking habits is still a work in progress even at this time, but I think we’re doing so much better than say.. 3 years ago?
My goal has become finding ways to replace the terrible snacks we eat with the not so terrible ones. So naturally I turn to Pinterest and all my favorite cooking websites to find some healthy substitutes.
Suril is very lucky because there are a number of healthy snack recipes for people with a sweet tooth, that are relatively easy and not time-consuming to make. Savory snacks felt a bit limited. Yes there are things like Kale Chips and healthy dips and such. But I needed a snack that I could take to work, that could handle room temperature, preferably stand-alone (i.e. no dips etc) that didn’t need to be made just a few minutes before consumption. That’s when I came across many many recipes for roasted chickpeas. Initially I started roasting canned chickpeas with a little bit of salt. But then I switched to pressure cooking dried chickpeas which meant fresher, healthier and large quantities of roasted chickpeas!
The recipe below is by far my favorite version, but if you do some research you’ll find some pretty innovative flavor profiles. This is seriously one of my most favorite snacks! All hail the chickpea 🙂
- 2 cups of cooked chickpeas ( or 1 can of chickpeas drained)
- 1 tsp garam masala powder
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric powder
- 1/4 tsp salt
- 1 or 2 Tbsp olive oil
- Take the rack in the oven and place on the 2nd highest rung (slightly higher than the middle). Preheat oven to 400 degrees
- In a mixing bowl add all the ingredients and mix well to combine
- On an ungreased 13x9 baking sheet, pour the chickpeas and spread out into one single layer- avoiding chickpeas sitting on top of each other
- Place baking sheet on the rack in the oven for 20 minutes
- After 20 minutes remove pan and try a chickpea to see if it's to your desired consistency, if you like it crispier- place the pan back in the oven for 10 more minutes. Some recipes suggest up to 40 minutes, but my oven really dried the chickpeas out after 30 minutes so definitely use some caution with timing.
- Serve warm!
- Store these in an airtight container for up to 4 days in the fridge (can be left at room temp if you're taking some to go) and warm them up before eating for most enjoyable snacking.