KITCHEN CURATIONS: CRUNCHY CHICKPEAS
Do you ever find yourself craving texture over specific foods? I definitely find myself yearning for something that I can crunch on, and until I get that crunch, I will not be satisfied. But the problem is, a lot of crunchy snack foods are fried or loaded with refined carbs. (No bueno.) That's where these crunchy chickpeas come in. Not only are they not fried and have zero refined carbs, but they are loaded with fiber and are a great source of plant-based protein.
To be honest, I've tried my hand at these several times and they always went soggy on me. But I finally figured out how to get them juuuuuust right. They make the perfect snack just on their own, or you can use them as grain-free croutons to top a salad or as a savory topping for yogurt. Not only that, but they're so versatile and make the perfect canvas for any flavor profile you want. In this recipe I've used garlic powder and onion powder, but if you're feeling a more Indian-spiced crunch, pile on the curry, coriander, and cumin, and you're set!
- 2 15.5 oz cans of chickpeas
- 2 Tbsp extra virgin olive oil
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 1/4 tsp kosher salt
- Preheat oven to 400 degrees.
- Rinse and drain chickpeas.
- Dry chickpeas by laying them in a single layer in between paper towels. Roll them gently to get as much water off as possible.
- When chickpeas are thoroughly dried, put them in the oven in a single layer for 20 minutes to dry out.
- Then, take them out, coat in olive oil, onion powder, garlic powder, and salt (or any seasonings you like!) and toast for another 20 minutes in the oven, or until very crispy.
- When they are nice and toasted (some may even be burnt and I personally love that!), take them out and let them cool.
- Munch away!!!!
Note: If you aren't going to eat these right away, store them in a brown paper bag in a cool dry place to maintain their crunch. Also, I added some fresh parsley to garnish mine, but you definitely do not have to!