Toasty Roasted Chickpeas, Cajun Style
anotherfoodieblogger
Photo by James Ransom
- Serves
- 1 1/2 cups
This is a healthy, protein-packed snack that can be served at any gathering, informal and formal alike. The flavor combinations are endless, but here I present a Cajun-style mix. Feel free to add your own flavor!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon sweet Hungarian paprika
- 1/4 teaspoon regular paprika
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 pinch onion powder
- 1 tablespoon freshly squeezed lime juice
- Ground black pepper, to taste
- One 15-ounce can chickpeas (also called garbanzo beans), rinsed and drained
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WHO: Anotherfoodieblogger is a self-professed "geeky software business analyst" by day, cook by night.
WHAT: A bright chickpea snack for when you're on the go.
HOW: Toss chickpeas in a medley of spices like paprika and cayenne with Parmesan, olive oil, and lime juice, then bake until golden-brown.
WHY WE LOVE IT: Bright and flavorful, these chickpeas make for the perfect work snack that can be made the night before (or morning-of—they're that easy!). Plus, they're the perfect nut-alternative for those with allergies.
Directions
- Step 1
Preheat oven to 425° F.
- Step 2
In a medium bowl, mix together all the ingredients except the chickpeas. The mixture will be thick and paste-like. If it seems too thick, drizzle in a little more olive oil.
- Step 3
Add the chickpeas to the bowl and toss to coat. Spread them in a single layer across a baking sheet lined with foil or parchment paper, then put it in the oven.
- Step 4
Cook chickpeas for 20 minutes, then mix them around on the baking sheet. Cook for another 10 to 15 minutes, checking every five minutes to make sure they don't burn.
- Step 5
When chickpeas are golden brown, remove from oven and let cool. Store leftovers in a zip-top bag, if you can refrain from eating them all in one sitting.