Italian Roasted Chickpeas, a fast and easy crunchy snack. Healthy and delicious.
Welcome to the third event of Make it Happen Blog Hop! Five bloggers, including myself , have formed an alliance to challenge ourselves in different capacities over the next 12 months.
Our first challenge required us to do something with Food. In the second challenge, we took on the World of Books. Our third challenge was Photography. Now this Fourth challenge, Let’s get Physical, has challenged us to do just that, get up and do something.
Let me tell you, it couldn’t have come a better time. With the horrendous heat of the summer here in Italy, I basically did nothing.
I walked slower, I moved slower, ok, maybe I didn’t eat slower but everything else I did slower, just so I would sweat as little as possible.
But for the past month since the temperature has become bearable I have started walking in the mornings again, and I even started doing a couple of my favourite on-line video work outs.
The only thing that I have a hard time with is my afternoon snack. You read all the time about how good nuts are for you, almonds, pistachios, walnuts.
But unfortunately for me I prefer the high fat content nuts, yeah you got it, peanuts and cashews, the other nuts not so much unless they are covered in chocolate and I mean covered.
So last summer when I was in Toronto my sister was always eating her roasted Edamame. I thought they were ok, but I didn’t think they could become a favourite snack for me.
She told me to try roasting chickpeas, so I did and I have to tell you these are amazing. At first I wasn’t convinced and then after a few I began to really appreciate the crunchiness and that delicious roasted taste of all the Italian spices, and believe me it didn’t hurt to add some freshly grated Parmesan cheese either.
So when you are looking for a yummy, good-for-you-snack, these Italian Roasted Chickpeas might just become a favourite for you too. Enjoy!
Make it Happen - Italian Roasted Chickpeas
Ingredients
- 1 cup dried chickpeas soak in a large bowl covered with water overnight, drain and towel drive = 2 cups fresh divided
- RECIPE 1
- 3/4 tablespoon olive oil
- 1 tablespoons freshly grated Parmesan cheese
- 1 clove garlic minced
- salt and pepper to taste
- RECIPE 2
- 3/4 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- dash or two hot pepper flakes
Instructions
- Pre-heat oven to 400°
- RECIPE 1
- In a medium bowl toss well 1 cup chickpeas (towel dried) with olive oil, Parmesan cheese, minced garlic, salt and pepper. Place on a cookie sheet and bake for approximately 35-40 minutes, stir at the halfway point. Turn off oven and let sit 5-10 minutes. Remove from oven place in bowl, let cool and serve.
- RECIPE 2
- In a medium bowl toss well 1 cup chickpeas (towel dried) with olive oil, Italian seasoning, and hot pepper flakes. Place on cookie sheet and bake for approximately 35-40 minutes, stir at the halfway point. Turn off oven and let sit 5-10 minutes. Remove from oven place in bowl, let cool and serve.
Nutrition
This post is part of the “Make It Happen” blog series. Every month, myself and some other bloggers challenge ourselves to try something we have never done before and Make It Happen! We are excited to be on this journey together so please check out their posts below!
Katherines Corner says
October 7, 2015 at 3:38 amThis is bringing back some yummy memories, I used to love going to the street vendor and getting a newspaper cone filled with roasted chickpeas. xo P>S pinned
Elena Rosemond-Hoerr says
October 6, 2015 at 4:15 amI love roasted chickpeas! I wonder if you could sprout them first…
Rosemary says
October 6, 2015 at 11:43 amHi Elena, that is really interesting, I have never heard of sprouting beans before you cook them, we just soak and eat them here :), but give it a try and let me know. To tell the truth I am going to try it too! Thanks.
Through Her Looking Glass says
October 6, 2015 at 4:01 amDear Rosemary, I’ve had dry chick peas in my pantry for months. Had no idea what to do with them. Now I do! Thanks a million. These look like the perfect healthy and delicious snack.
Rosemary says
October 6, 2015 at 11:46 amI go through so many beans from soups to roasted, believe me give them a try, you will love beans.
Ann says
October 5, 2015 at 7:43 pmI’ve never roasted chickpeas but will definitely try your recipe. Thank you.
Rosemary says
October 6, 2015 at 11:51 amThanks Ann, let me know how you liked them.
Diane P. says
October 5, 2015 at 6:06 pmThe only way I will eat chickpeas is roasted!! So thanks for the wonderful recipe that uses Italian seasonings. I will make that today!
I spent Sept. 9th—-26th in Tuscany, and was it HOT!! Hottest September they’ve had on record. So I sympathize with all the hot weather you suffered with in June, July, and August, too!
Rosemary says
October 6, 2015 at 11:48 amThanks Diane hope you enjoyed them. It was so hot and so unbearable, and thank goodness its over.
Jessy @ The Life Jolie says
October 5, 2015 at 4:23 pmWhat a delicious snack option! These would be a fun option to put out at a dinner party!
I stopped by from Motivation Monday.
Rosemary says
October 6, 2015 at 11:48 amThanks Jessy, great for a healthy snack.
MomHomeGuide says
October 5, 2015 at 3:50 pmThis looks great! I always wanted to try roasted chickpeas. I will have to try your recipe!
Rosemary says
October 6, 2015 at 11:51 amThank you, I hope you enjoy them.
terristeffes says
October 5, 2015 at 3:44 pmI am so like you! I hate to move, so this challenge was definitely a challenge for me! I cannot wait to try your snack, as I have a 4:00 date with the munchies every day!
Rosemary says
October 6, 2015 at 11:50 amHi Terri, thanks and yes a great challenge it was.
Linda says
October 5, 2015 at 3:43 pmAnother great recipe! I don’t often comment so I wanted to let you know you have a fan in Florida! Keep the super recipes coming!
Rosemary says
October 6, 2015 at 11:49 amHi Linda, thanks so much, glad you enjoy them. Have a great day!