Monday, January 23, 2012

Parmesan Roasted Chickpeas


Sue here :) I figured I better give Jo a break as she has been doing so many of the blogs lately.
I found this recipe on Happy Healthy Mama and decided to give it a try.
I have been looking for healthy snacks for my daughter, Kenzie. She is trying to eat healthy, which is great, but she also wants to try and eat more vegetarian meals - not my forte, and she is extremely picky.
She can't have meat and cheese in her lunch because the cheese gets "sweaty".
She doesn't like sandwiches.
**sigh**
The list of stuff she doesn't like goes on forever. The list of stuff she does like? Not as long.
This recipe turned out to be really interesting. In a good way! It's great as a snack and stays nice and crispy in a container in the lunch box.

Parmesan Roasted Chickpeas

Ingredients
2 15 oz cans chickpeas, drained & rinsed
2 Tbsp olive oil
juice from 1/2 a lemon (about 1 1/2 Tbsp)
1 Tbsp died oregano
1 tsp dried rosemary, crushed
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp ground pepper
1/2 cup grated Parmesan cheese

Directions
Rinse and drain chickpeas, spread out on a towel to dry for about 20 minutes.
Preheat oven to 400.
Mix together all ingredients, except chickpeas, until well combined.


Add chickpeas and stir gently. You will probably loosen a few skins; pick them out and throw them away as they will burn.
Spread out on a cookie sheet, no overlapping, and roast for about 50 - 60 minutes.


Keep a close eye on them as you near the 50 minute mark as they start to burn quickly. Make sure to gently stir a few times during baking.

I found I liked them better warm - the flavor seemed to be a little stronger. They do crisp up somewhat as they cool off so don't worry if they aren't as crispy as you'd like straight out of the oven.

So, this recipe was a success! Kenzie now has another lunch snack that she will eat. Thank goodness. I figure if I can feed her at least until she turns 16 then she can get her driver's license and figure out how to forage for her own healthy food.
Who I am kidding...I'll be trying to find healthy snacks for my picky eater until I win the lottery and can pay my chef to do that for me. 


7 comments:

  1. Sounds and looks yummy. Thanks for sharing.

    Lets have some fun. Take the test Your Snacks Personality and find out which of these snacks do you prefer? I have taken the test and enjoyed a lot. Hope you too will enjoy it. Have Fun!!

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  2. we've been making these a long time and they are tastier AND cheaper if you buy dry chickpeas and boil them first! Plus better for you - less salt!

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    Replies
    1. Thanks for the tip! We will have to give that a try :)

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    2. Chick peas really go well with cumin & coriander.

      I would roast a few cumin seeds, and put the chickpeas, fresh coriander & roasted cumin in the blender with an egg, parmesan, pepper & salt.

      Put in oven as a flat pan cake & cut out small biscuit sizes to to serve..

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    3. Ooooh....I like the way you think! That sounds delicious :)

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  3. How do you keep them from popping and flying all over the oven? Will they still get crispy if I cover them?

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    Replies
    1. When we made them we didn't have any issues with them popping at all. I'm not sure why they would do that.....

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