I’ve been wanting to try making roasted chickpeas as a snack, and these turned out so good. They are nutty, crunchy, and bursting with flavor. Make these on the day you plan to eat them, as they start to lose their crunchiness the next day.

The only thing that takes time, is letting them dry on a towel before seasoning them. Otherwise, the rest of the prep takes no time at all, and they bake for only 30 minutes.

These are ideal if you are looking for a filling snack and are trying to manage your blood sugar. These are also perfect for anyone going through perimenopause, post menopause as they have some healthy fats, fiber, and protein.

Note: I let rinsed my chickpeas (I used canned) and then let them dry on the counter on a towel overnight.

* Note: the above photo is how they look before roasting. The chickpeas will shrink when roasted.

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Roasted Chickpeas with Al Pastor Seasoning

Yield: 3.5 servings
Cook Time: 30 minutes
Author: Maria Dominick, NTP
You will love this crunchy treat. They are full of flavor and perfect for a snack. 1/2 a cup has 4g of fiber and 5g protein, perfect for anyone trying to manage their blood sugar and for anyone in perimenopause.
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Ingredients

  • 1 15.5 oz can chickpeas
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp Siete al pastor seasoning

Instructions 

  • Rinse your chickpeas and let them dry on a towel until completely dry. Once dry, peel skins off chickpeas.
  • Add all ingredients to a bowl and toss.
  • Add chickpeas to a parchment lined baking sheet and bake at 425 degrees for
    30 minutes.
  • Allow to cool, then transfer to a storage container.

Notes

These are best eaten the day you make them or the next day, as that’s when they are the crunchiest. Eat as a snack or add to salads.