Friday, August 7, 2009

Roasted Chickpeas

My husband had a great salad out for lunch one day at Lee Roy Selmon's, and on it was roasted and seasoned chickpeas instead of croutons. What a great idea! He came home raving about it! The salad was the "Hall of Farm Mediterranean Salad" and they called theirs "crisp garbanzo beans"

The verdict?
My husband thought these were a little too crunchy compared to the Lee Roy Selmon's salad, but I loved them. They tasted a little like sunflower seeds, but were a great snack! I will be making them again.

Roasted Chickpeas
1 (12 ounce) can chickpeas (garbanzo beans), drained
cooking spray
salt (optional)

Preheat oven to 400 degrees.
Blot chickpeas with a paper towel to dry them. Spread on a baking sheet, and bake for 20 minutes, Then spray with cooking spray, sprinkle with salt, and continue baking for 10-20 minutes until browned and crunchy. Watch carefully the last few minutes to avoid burning. Let them completely cool before moving to an airtight container to store.

Easy Cooking | Simple Cooking

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