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In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.

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Articles Tagged chickpeas

roasted chickpeas

Posted by In Sock Monkey Slippers with 13 Comments

With a toddler and a beer nerd/ultramarathoner in this house it is imperative that there are healthy yet delicious (extra points if it pairs well with a cocktail) snacks on hand at all times.Crunchy, healthy, and satisfying, these roasted chickpeas do the trick. Inspired from a recipe  for cumin and yeast roasted chickpeas from an issue of Food & Wine, these roasted chickpeas using caned chickpeas are fast and simple to make.

Packed with protein, zinc, and folate, these crunchy and delicious roasted chickpeas are not only healthy but seriously addictive. Here are three of our favorite flavor combos: Sriracha, Lime, and Cilantro; Sea Salt and Rosemary; and Honey. The 3-year-old sidekick, Mia, loves the Sea Salt and Rosemary and Honey and can eat them faster than my husband. Best eaten warm but can be stored in an air-tight container, this amazing snack will be gone fast. Make extra.

Sriracha, Cilantro, and Lime Roasted Chickpeas

  • 1 can (15 ounces) chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 teaspoons Sriracha sauce*
  • 1 teaspoon lime juice (1 lime)
  • 1/2 teaspoon sea salt
  • 1 Tablespoon fresh cilantro, chopped
  • 1 teaspoon grated lime zest (1 lime)
*Sriracha Sauce is a Thai pepper sauce available at most grocery stores. Look for the bottle with a rooster on it.
.
Preheat oven to 400°F. Rinse and drain chickpeas.
With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off.
In a large bowl, whisk together olive oil, Sriracha sauce, lime juice and sea salt.
Add chickpeas to the sauce and toss to coat.
Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.
Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Add cilantro and lime zest to the roasted chickpeas and toss to coat.
Allow to cool and serve. Best eaten warm… and with a beer.

Rosemary and Sea Salt Roasted Chickpeas

  • 1 can (15 ounces) chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 1/2 Tablespoons fresh rosemary, chopped

Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, sea salt, and rosemary.

Add chickpeas to the bowl and toss to coat. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.
Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.

Honey Roasted Chickpeas

  • 1 can (15 ounces) chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 Tablespoons honey
  • 1 teaspoon brown sugar
  • 1/8 teaspoon sea salt

Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, honey, brown sugar, and sea salt. Add chickpeas to the bowl and toss to coat.

Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.

Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.

Sriracha, Cilantro, and Lime Roasted Chickpeas

  • 1 can (15 ounces) chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 teaspoons Sriracha sauce*
  • 1 teaspoon lime juice (1 lime)
  • 1/2 teaspoon sea salt
  • 1 Tablespoon fresh cilantro, chopped
  • 1 teaspoon grated lime zest (1 lime)
*Sriracha Sauce is a Thai pepper sauce available at most grocery stores. Look for the bottle with a rooster on it.
1. Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off.
2. In a large bowl, whisk together olive oil, Sriracha sauce, lime juice and sea salt. Add chickpeas to the sauce and toss to coat.
3. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Add cilantro and lime zest to the roasted chickpeas and toss to coat. Allow to cool and serve.

Rosemary and Sea Salt Roasted Chickpeas

  • 1 can (15 ounces) chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 1/2 Tablespoons fresh rosemary, chopped
1. Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off.
2. In a large bowl, whisk together olive oil, sea salt, and rosemary. Add chickpeas to the bowl and toss to coat.
3. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.

Honey Roasted Chickpeas

  • 1 can (15 ounces) chickpeas (garbanzo beans)
  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 Tablespoons honey
  • 1 teaspoon brown sugar
  • 1/8 teaspoon sea salt

1. Preheat oven to 400°F. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off.

2. In a large bowl, whisk together olive oil, honey, brown sugar, and sea salt. Add chickpeas to the bowl and toss to coat.

3. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.

 


Filed under family meals, recipes, snacks, toddler/kid bites.