If you were to ask me what my favorite food is, you can bet I'd give you a different answer than I gave the person who asked me three days ago. I go through phases. One thing that has always stuck though is spices. I love love love well-seasoned food.
My current obsession is Mediterranean food- specifically chickpeas. They're so versatile and can be found in hummus, stir-fry, used on salad, eaten plain... you name it.
This past weekend, while packing for a hiking trip, I decided to make some- thing substantial that I could carry around with me (other than cliff bars).
My current obsession is Mediterranean food- specifically chickpeas. They're so versatile and can be found in hummus, stir-fry, used on salad, eaten plain... you name it.
This past weekend, while packing for a hiking trip, I decided to make some- thing substantial that I could carry around with me (other than cliff bars).
These roasted chickpeas were just that. They are super filling, well-seasoned, and easy to snack on. Because they're roasted, they can last several days without refrigeration- which makes them perfect for trips.
Roasting chickpeas is way easier than people think- and you can feel effortlessly gourmet doing it. You can change up the recipe as your tastebuds desire as well. I ended up adding some extra red pepper flakes over mine at the very end to kick up the spice, but that's totally up to you.
Roasting chickpeas is way easier than people think- and you can feel effortlessly gourmet doing it. You can change up the recipe as your tastebuds desire as well. I ended up adding some extra red pepper flakes over mine at the very end to kick up the spice, but that's totally up to you.
Mediterranean Roasted Chickpeas
2 Cans Chickpeas
1 1/2 Tbsp Coconut Oil
2 tsp Red Wine Vinegar
1 tbsp Fresh Lemon Juice
1 1/2 tsp Kosher Salt
1 tsp Dried Oregano
1 tsp Garlic Powder
1/2 tsp Cracked Black Pepper
1 tsp Red Pepper Flakes
1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Drain, rinse, and thoroughly dry the chickpeas, then scatter them evenly across the baking sheet.
2. Roast chickpeas for 10 minutes, then remove from oven, use a spatula to turn the chickpeas so they bake evenly, then roast for another 10 minutes.
3. In the meantime, add the remaining ingredients to a large mixing bowl and whisk to combine.
4. Once the chickpeas are done roasting, add them to the bowl and toss gently until fully coated.
5. Place the coated chickpeas back onto the baking sheet and continue roasting for 10 more minutes, checking occasionally to be ensure they don't overcook and burn.
6. Allow to cool completely and enjoy! Store at room temperature up to 3 days, the refrigerator 1 week, or in the freezer up to 1 month.
2 Cans Chickpeas
1 1/2 Tbsp Coconut Oil
2 tsp Red Wine Vinegar
1 tbsp Fresh Lemon Juice
1 1/2 tsp Kosher Salt
1 tsp Dried Oregano
1 tsp Garlic Powder
1/2 tsp Cracked Black Pepper
1 tsp Red Pepper Flakes
1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Drain, rinse, and thoroughly dry the chickpeas, then scatter them evenly across the baking sheet.
2. Roast chickpeas for 10 minutes, then remove from oven, use a spatula to turn the chickpeas so they bake evenly, then roast for another 10 minutes.
3. In the meantime, add the remaining ingredients to a large mixing bowl and whisk to combine.
4. Once the chickpeas are done roasting, add them to the bowl and toss gently until fully coated.
5. Place the coated chickpeas back onto the baking sheet and continue roasting for 10 more minutes, checking occasionally to be ensure they don't overcook and burn.
6. Allow to cool completely and enjoy! Store at room temperature up to 3 days, the refrigerator 1 week, or in the freezer up to 1 month.