Chickpeas. Just saying the word “chickpeas” makes me happy because I know how delicious they are. I remember the first time I ever saw a chickpea was my freshman year of college at the salad bar in the dining hall. I thought, hmm..what is that?? Should I try it? It wasn’t until last year that I actually tried chickpeas and once I did, I became instantly hooked.
What’s so great about chickpeas, you ask? Well for starters, they contain a hefty amount of protein AND fiber, and organic chickpeas in particular contain a low amount of sodium. Best of all, chickpeas can be added to soups, salads and baked goods, or my favorite way: by themselves and roasted.
When done correctly, roasted chickpeas turn crunchy and can be eaten as a substitute for potato chips. Just add olive oil and your favorite spice and viola–you’ve got yourself a delicious and filling afternoon snack! They’re super easy to make and were one of my go-to snacks last year (ok they kind of still are). This recipe in particular is a bit lighter with a bit of summerly feel, but since I’m not a seasonal eater or baker, I thought I’d share the recipe now. Hopefully you enjoy these as much as I did.Print
Lemon Basil Roasted Chickpeas
- Yield: 1-2 1x
- 1 can organic chickpeas
- 1 tsp olive oil
- Juice from 1 lemon
- 1 tbsp lemon zest
- 1/2 tsp lemon pepper
- 1/2 tsp basil
- Salt and pepper to taste
- Preheat oven to 350°.
- Pour chickpeas into a colander; pat dry with several paper towels.
- Once mostly dry, transfer to a medium-sized bowl.
- Add olive oil, lemon juice, lemon zest, lemon pepper, and basil to chickpeas; mix together.
- Line a baking sheet with foil; Transfer chickpea mixture onto the baking sheet and bake for approximately 30 minutes.
- Once finished, add salt, pepper and any additional lemon pepper to taste.
Q: Have you ever roasted chickpeas? Do you remember the first time you tried chickpeas?