SAVE THE PLANET SATURDAYS: ROASTED CHICKPEAS

The smallest efforts can add up to have the biggest impact, and that’s why I’m sharing this new series with you – Save the Planet Saturdays! So many people I know care about our planet and want to take steps to lessen their negative impact. Well, it turns out that eating plant-based (dare I say the word ‘vegan’?) meals can help! Oh yeah, it’s awesome for the animals, too. #bonus

But, going vegan can sound overwhelming. And I get it – I was a carnivore up until about three and a half years ago. What’s easy though, is trying the occasional new recipe, right? Less pressure, more of a flavor exploration or culinary creation. And we need more adventure and creativity in our lives, so why not in a way that also helps our planet?

So, I will be popping in here from time to time sharing recipes or products that we love, for you to try if you want your meal to have a positive impact on our beautiful planet. No pressure. No judgement. Just yummy food that happens to have additional benefits. Hope you enjoy!

Today I decided to start with a new snack that I have been working to perfect: Roasted Chickpeas. They’re a great snack, but getting the crunchiness right has been challenging! I have read a bunch of Pinterest recipes and ended up combining various tips and creating my own. That being said, I’m not a professional chef, so feel free to just visit Pinterest and find a recipe that looks best to you! Or give my creation a try:

Start by draining and rinsing a can of chickpeas. I grabbed a standard 15oz can, but have made a double-batch without any issues.

Next up you want to dry the chickpeas – lay them out on papertowels and roll them around a bit. Their outer soft wrapping might fall off and that’s no problem. Just toss them as they’ll burn too much on their own in the oven. Then pop the chickpeas onto a baking sheet. I love using a wire sheet so that the heat hits them from both sides for ultimate crispiness.

Then you’re going to want to bake the plain chickpeas for about 35 minutes at 325˚. Check them every 10 minutes or so and roll them around a bit, especially if you’re using a regular baking sheet. You can test them, too. I like them to be crunchy on the outside, but still soft on the inside. Then take them out of the oven and carefully pour them into a mixing bowl. Toss them in some olive oil (just enough to moisten them, you don’t want them dripping), then add spices of your choice! My current favorite combination is garlic powder, onion powder, oregano, salt and nutritional yeast. I used about 1/2 teaspoon of each, except the onion powder which was 1/4 teaspoon. (Please note: I used low salt chickpeas, so if yours have salt, adjust what you add.) And don’t be afraid to experiment here! For the last step, they go back in the oven for another 5-10 minutes depending on the crunchiness level you’re looking for! And voila, the final, delicious product is below. Hope you enjoy!

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