One of my favorite crunchy snacks! Roasted chickpeas are seriously addictive, you have to try them out if you haven’t before. You can also use canned chickpeas, I just prefer to save money and buy dried, so I can buy in bulk and cook them myself as needed.
This combo is so simple but satisfying. I also have another recipe for a chipotle lime combo that’s killer too.
Sweet & Salty Roasted Chickpeas
Soak beans overnight. Drain and rinse beans. Add 4 cups of water for every 1 cup of Garbanzo Beans. Liquid should be 1-2″ above top of beans. Bring to a boil; reduce heat and simmer about 2 hours. Or pressure cook 12-15 minutes.
- 1 cup of beans yield 2-2½ cups cooked beans.
Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer.
Preheat your oven to 425 degrees F.
Rinse and drain your chickpeas, prep ahead if you’re using dried.
Lay them out on a flat surface and roll them with a clean towel to help remove the outer “shell”, this typically cause them to burn.