It can be really hard to get enough protein in your diet if you’re vegetarian or vegan (or too poor to buy meat). But there are tons of plant based options for protein, and today I’m going to talk about chickpeas.
Chickpeas, otherwise known as garbanzo beans, are a great source of protein. They can be prepared a variety of ways, but in my opinion, everything is better roasted. I mean, look at that color! This recipe transforms regular canned chickpeas into a salty, crunchy snack.
When I made these, I didn’t know how versatile they were going to be. Snacking works, obviously. But these could be used as a side dish at dinner or even as a crunchy topping for a salad in lieu of croutons. They’re also addicting; I’m typing this while eating them. I actually can’t stop. At least they’re healthy, right?
The best part is that they’re compliant with most diets. While chickpeas aren’t paleo (they’re legumes), they’re gluten and dairy free, vegetarian, vegan, grain free… just take a look at what your eating restrictions are and I can almost guarantee you can eat these. So take a couple minutes to make these crispy chickpeas and mindlessly snack, reminding yourself that they’re not potato chips, so it’s okay. Enjoy!
- 1 15 ounce can chickpeas
- 1 tablespoon olive oil
- ½ tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne
Preheat the oven to 400º F.
In a sieve or a colander, drain your chickpeas over the sink and rinse them thoroughly.
Lay a clean dish towel or a paper towel out on the counter, and dry the chickpeas, making sure to get rid of any excess white skins that remain.
In a bowl, combine both oils, the salt, pepper, paprika and cayenne and whisk them together. Then, add the chickpeas and mix until each bean is coated in the seasoned oil.
Line a baking sheet with foil, and spread the chickpeas in an even layer.
Bake for 30-35 minutes, or until the chickpeas are golden brown and crisped up.