Thursday, May 13, 2010
Roasted chickpea snack and salad topping
When you make your own hummus, you will end up with extra chickpeas that you didn't mix into your hummus. What do you do with them? Add them directly to salads. Sure. Mix them with other beans into a soup. Yep.
Why not make a crunchy chickpea snack to mix it up a little?
Drain the chickpeas.
Roast at 400 degrees. Set to check the chickpeas every 8 minutes or so. Keep turning until they're crunchy and roasted, which could be anywhere from 30-50 minutes.
There was a little oil left on my pan, so there's already a little oil added to my chickpeas. So, when they're done I'm just going to sprinkle with spices to go with my meal: salt, pepper, paprika and garlic. I'm serving on a salad with a boca chicken patty and cornbread on the side.
Why not re-use those stupid plastic containers that organic lettuces come in? (They aren't recyclable in our area anyway.. so I'm glad the farmer's markets are back so we don't have to get these containers anymore!)
Just mix and serve! Eat plain or on a salad. They're delicious.
Try other combinations:
1) salt and garam masala
2) cayenne, pepper and salt
All you need is a little oil on the chickpeas and you can sprinkle any spice combination to match your meal!
Labels: chickpea salad snack