High protein? Check! Flavorful? Check! These roasted chickpeas satisfy with sweet or savory flavor. Just alter the seasonings for a snack that makes you happy.
Drain and rinse chickpeas. Dry between paper towels or dish towels. Remove as many loose skins as you can, without being obsessive about it.
2 cups garbanzo beans
Combine chickpeas and oil in a bowl; toss to coat.
1 tablespoon coconut oil, 1 tablespoon olive oil
Place chickpeas in a single layer on a baking sheet.
Bake for about 25 minutes, shaking the pan every 8-10 minutes.
Put back into the same bowl and toss with seasonings. Sugar and cinnamon for sweet snacking, taco seasoning for spicy. (The residual oil will help sugar and cinnamon and sugar stick to chickpeas.)
1 tablespoon firmly packed light brown sugar, ½ teaspoon cinnamon, 1 tablespoon taco seasoning
Notes
Dry the garbanzo beans well before you roast them. Use a kitchen towel to remove as much moisture as possible, and while you're at it, pick out the loose skins. Don't be too finicky about it, but the skinless beans will crisp up better than the ones with skins.
To cook dry beans on the stove top, put beans in a large pot. Add enough water to cover the beans by 4-5″ or so. Soak eight hours or overnight. Drain beans and add fresh water to cover beans by about three inches. Cover the pot, but tilt the lid so that air can escape to prevent boil overs. Bring to a boil, then simmer for about an hour and a half until beans are tender. Drain.