Healthy Oil-Free Roasted Chickpeas

This crunchy snack is a high fiber protein source that is also great for an addition to soup, salad, topping for side dishes….  Chickpeas have key nutrients to assist with bone health, heart health, digestion, and lowering inflammation and are a staple in the Mediterranean diet.

Basic Recipe

1 16oz can chickpeas, unsalted
1/2 tsp sea salt

Lemon Black Pepper Chickpeas

2 tbsp lemon juice
1 tsp lemon zest
1/4-1/2 tsp black pepper
1/2 tsp sea salt

Nacho Cheese

1/4 cup nutritional yeast
1 tsp paprika
1 tsp onion powder
1 tsp chili powder
1/2 tsp sea salt

Ranch

1 tbsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried dill
1 tsp dried parsley
1/2 tsp sea salt
1/4 tsp black pepper

Salt and Vinegar

1/4 cup white or apple cider vinegar soak for 30 minutes, drain, don’t rinse
1 tsp sea salt

Oil-Free Directions

1. Preheat the oven to 400F.
2. Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Rub them in the towel to remove skins.
3. Transfer to a bowl. Toss with the salt and spices mix until well coated.
4. Line a rimmed baking pan with parchment paper. Spread the chickpeas out evenly on the pan. Bake for 45 minutes, checking and stirring every 15 for even baking/browning. Watch them closely for the last 10 minutes as they can burn easily.
5. Remove from the oven and let them cool for 10-15 minutes before eating. To ensure maximum crispiness, turn off the oven, crack the door, and let them cool in there for about 1 hour. Store in an airtight container.

Honey Cinnamon (with coconut oil)

1 TBSP melted coconut
1 tsp honey (or maple syrup)
¾ tsp ground Ceylon cinnamon
Dash of salt

Added Oil Directions

1. Preheat the oven to 400F.
2. Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Rub them in the towel to remove skins.
3. In a Medium bowl, toss chickpeas with melted coconut oil, honey, and cinnamon until well coated.
4. Spread on a small rimmed baking sheet in a single layer. Sprinkle with salt. Bake for 25-30 minutes, shaking the pan every 10 minutes to rotate the chickpeas. Bake until golden brown.
5. Remove from the oven and let them cool for 10-15 minutes before eating. To ensure maximum crispiness, turn off the oven, crack the door, and let them cool in there for about 1 hour. Store them in a loosely covered container, like a bowl covered by a paper towel to help them remain crunchier.

For she thought to herself, “If only I touch his cloak, I shall be healed.” Jesus turned and saw her, and He said, “Take heart, daughter! Your faith has healed you.” Matthew 9: 21-22