Ginger Roasted Chickpeas

6 Mar

Confession: I am a chronic snacker.


What’s another one of my favorite things? Healthy snacks!

I used to think this was a bad thing. That was back in the day of mindlessly munching on nutritionally void “stuff”. I was guilty of a cupboard full of fat-free, sugar-free cardboard. It was low in calories but left me wanting more.

Now, I snack on things packed with nutrition. I feel much more satisfied and know that I will likely fill up on the good stuff before I can overeat it. Snacking helps me feel more satisfied throughout the day and less likely to overeat at mealtime.

These roasted chickpeas are a versatile staple you need in your pantry.

When they are fresh out of the oven, they are salty and crunchy and great right out of the bowl. A day later, they lose their crunch and make a great topping for a salad or pasta.





Ginger Roasted Chickpeas

1 can chickpeas, drained and rinsed

1 tablespoon olive oil

Pinch of onion powder

1 teaspoon ginger

1/2 teaspoon curry powder

1/2 teaspoon turmeric

1/2 teaspoon salt

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Lay rinsed chickpeas on a couple layers of paper towels and pat them dry.

2. In a small bowl, combine spices. In a medium bowl, toss chickpeas with olive oil. Add spices and toss to coat.

3. Place chickpeas in the oven for 30-40 minutes, shaking the pan to move the chickpeas around every 10 minutes, until chickpeas are lightly browned and crisp. Keep in an airtight container for up 3-4 days. Chickpeas will lose their crispness after the first day.


2 Responses to “Ginger Roasted Chickpeas”


  1. Loaded Quinoa Cookies (vegan) | deliciousbalance - March 25, 2014

    […] mentioned before that I love snacking…specifically the kind that makes you feel like you’re “splurging” but […]

  2. Mexican Roasted Chickpeas | deliciousbalance - May 4, 2014

    […] love roasted chickpeas. They satisfy the need for a crunchy snack and are full of protein and fiber. You can easily season […]

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