Roasted chickpeas are addictive … and these five DIY flavors make them even more so.
Roasted chickpeas are officially our snack of the summer. Crunchy, healthy, and satisfying, they’re super light to pack when you’re headed to the beach or the trails. They’re a great alternative to popcorn; they have less fat than roasted nuts. And here’s the best kept secret about them: You can toss them with different seasonings to suit anyone’s tastes.
In addition to the ultimate snack, this recipe gives you aquafaba: the thickened-up water that’s left over after cooking chickpeas. Aquafaba is a fab vegan substitute for eggs. Save some to make these cupcakes or this tempura!
2 cups dried chickpeas
1/4 cup extra-virgin olive oil
1/2 tsp sea salt
Finely grated zest from 1 lime
1/2 tsp sea salt
2 whole green onions, thinly sliced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne
1 Tbsp minced fresh cilantro
1 tsp cane sugar
1 tsp cinnamon
1/2 tsp sea salt
1 tsp curry powder
1 tsp ground cumin
1 tsp paprika
1/4 tsp sea salt
2 tsp minced fresh rosemary
1 tsp finely grated lemon zest
1/2 tsp garlic powder
Per serving: