This recipe was actually inspired by my friend Melissa, who makes a version of these as a snack. Matt has his chicken wings for the Ravens/Patriots game today, and I wanted something meaty and filling as well. After making these, I know for a FACT that I’ve found my game day finger food!
(Also, Go Pats. Not because I’m a fan — my Dolphins were out long ago — but because Ravens fans are annoying.)
Ingredients
* 1 can (about 19 oz.) chickpeas
* 1/2 tsp. salt*
* dash pepper
* two dashes roasted cumin
* 1 clove garlic, grated
* up to 1 tbsp. olive oil
* 1/2 tsp. sea salt*
* If you have one type of salt, go ahead and use that. If you’re going to use anything, though, use the sea salt.
Method
1. Preheat oven to 450 degrees F.
2. Drain can of chickpeas and place in a bowl. Add salt, pepper, cumin, and garlic, then toss until chickpeas are well coated.
3. Spread chickpeas in a single layer on a non-stick, dark baking sheet. Bake for 10 minutes.
4. Remove chickpeas from the oven and add them back to the bowl. Add up to 1 tbsp. of olive oil (less if you prefer) and sea salt, then toss again until chickpeas are well coated. Spread back onto the baking sheet and bake for another 10 minutes.
5. Test one chickpea and keep baking until dried to your liking, no more than 40 minutes’ total. We let ours go for 25 minutes before they were ready. Serve immediately.
Matt raised an excellent point… these would be great in a pita stuffed with some chopped tomato, lettuce, and tzatziki (vegan or regular)!
Sounds yummy! I could go for some right now!
Oh man, they were delicious! I left them downstairs for a few minutes while I grabbed my computer, and Matt came upstairs saying, “If you don’t eat these, I’m going to finish them off.” LOL
Theyll last a few days…they’re great bagged up for snacks!
Or 24 hours, in our case.
They were like teeny balls of hummus! Loved them!
These sound great! We’ll have to try them. You said they’re a great finger food. Does the oil basically bake away so it doesn’t leave a residue on your fingers?
This reminds me of an awesome chickpea recipe we love. Just rinse a can of chickpeas and simmer them in teriaki sause for about 10 minutes, or long enough for the teriaki to reduce to a sticky coating. They make an amazing way to kick up a salad, or you can make asian style wraps out of them.
Nah, they do leave a little residue, but not very much at all. Honestly, you could probably omit the oil and get very similar results without the oily residue.
It’s been dry around here recently, though, so I thought they might need the extra boost!
Ooh, and THOSE I have to try. Love me some teriyaki sauce, and having them on a salad or something would be incredible. Thanks, Colleen!
Looks like I’m picking up more chickpeas in the near future, lol.
I made these this weekend for a group of friends, and even the carnivores were happily chomping down on them! Excellent suggestion!
Aw, awesome! So glad y’all liked them! Vegetarian-made, omnivore-approved.