Roasted Chickpeas

Months ago, I read a post by Erin over at Fresh365 about chickpeas.Specifically, about finding your chickpea.  As a vegetarian, chickpeas are her go-to ingredient for creating an effortless but protein rich vegetarian dish. When friends question her ability to create innovative dishes while being a vegetarian, she urges them to “find their chickpea.”

I think I truly found my chickpea last March, when we went vegan for 3 weeks. During that time I began cooking with beans, especially chickpeas, all the time. We fried up a lot of chickpea fritters, threw them in salads, and made a ton of homemade hummus.  Nowadays I’ll always keep a can on hand, knowing I’ll throw it into some dish during the week.  Yesterday though, it dawned on me that I had never roasted chickpeas.  Pan fried, yes.  But roasted, no.  Inspired by many recipes online, I quickly threw together my first batch for lunch.  The results could not have been better, nor the process simpler.  The crunchy and salty warm beans served as the perfect addition to my salad.  These guys would also make for a great (not to mention effortless) appetizer or side dish.

PS:  Apologies for the quality of the photos, I’ve loaned out my SLR this week!

PPS:  If you haven’t done so already, there’s still plenty of time to enter my Barefoot Contessa inspired giveaway!

Roasted Chickpeas slightly adapted from Steamy Kitchen

1 can chickpeas, drained and rinsed

1 T olive oil

1/2 tsp salt

1/2 garlic powder

several grinds fresh black pepper

Preheat your oven to 400 degrees.  While the oven is heating, drain and rinse your chickpeas, then pat them dry.  Be sure they are very dry, or else they will not crisp up nicely.  Place the chickpeas in a small roasting pan and toss with the olive oil, salt, pepper, and garlic powder.  Roast for 30-35 minutes until the skins are crisp and golden brown in color.  Enjoy immediately as a snack or side dish, or serve over tossed mixed greens.