Recipes

A High Protein Snack: Crunchy Chickpeas Two Ways

I know I’ve been neglecting my blog lately, and it pains me. I’m in my last clinical rotation for my Dietetic Internship (DI) (click here for my first recipe from my DI- Apple S’mores!) and my schedule is a bit hectic. My current rotation is at Hospital for Special Surgery. I work 8-4, and I absolutely love being done with work at 4pm (but I don’t love the 6am alarm clock)! I have time to run while it’s still light out, and I can cook every night. However, working in the clinical setting requires constant learning about different diseases, diets, and medical writing. I love learning new things, but when I get home I just don’t have much energy to write for myself. So, I’m trying to schedule time for blog writing into my hectic schedule.

The perfect high #protein snack! Crunchy #Chickpeas Two Ways: Salt & Pepper and BBQ Click To Tweet

It worked last week because I have a recipe for you! I made Crunchy Chickpeas Two Ways, and I was so thrilled by the ease, deliciousness, and healthfulness of this recipe.  As the name suggests, I roasted the chickpeas two ways, one with salt and pepper and one with a dried spice BBQ seasoning that I use for smoky tofu. A great snack for meat eaters and vegans alike, these Crunchy Chickpeas can be eaten alone or thrown atop a salad. Read the Nutrition Notes below to get the skinny on this low-calorie treat.

raw chickpeas

Salt and Pepper Chickpeas:

Makes 2 snack servings

Ingredients:

1 15-oz can of chickpeas

½ tablespoon of Canola or vegetable oil

1 teaspoon sea salt

1 teaspoon black pepper

Crunchy Roasted Chickpeas v2

Directions:

  • Preheat oven to 375 degrees.
  • Rinse and drain chickpeas. Lay on a paper towel and pat dry.
  • Once dry, combine the chickpeas, oil, salt, and pepper in a bowl and stir.
  • Coat a baking sheet with cooking spray. Spread chickpeas evenly on baking sheet and place in the oven.
  • Bake for 30-35 minutes or until crispy. Cooking times may vary based on ovens.

PIN THESE RECIPES FOR LATER!Two recipes for crunchy roasted chickpeas: salt & pepper and BBQ

BBQ Chickpeas:

Makes 2 snack servings

Ingredients:bbq seasoning

1 15-oz can of chickpeas

½ tablespoon of Canola or vegetable oil

1 teaspoon BBQ seasoning

Directions:

  • Preheat oven to 375 degrees.
  • Rinse and drain chickpeas. Lay on a paper towel and pat dry.
  • Once dry, combine the chickpeas, oil, and BBQ seasoning in a bowl and stir.
  • Coat a baking sheet with cooking spray. Spread chickpeas evenly on baking sheet and place in the oven.
  • Bake for 30-35 minutes or until crispy. Cooking times may vary based on ovens.

BBQ Chickpeas

Nutrition Notes

  • Filled with protein, chickpeas provide long lasting energy to get you through a rough morning or long afternoon. A ½ cup serving contains 5g of protein! Read about how much protein you actually need here.
  • Chickpeas are super low in calories. Measure out a ½ cup for a 100 calorie snack.

 

28 Comments

  • Reply
    aspoonfulofnature
    April 7, 2015 at 5:27 am

    yummy!! these look delicious and so easy

    https://aspoonfulofnature.wordpress.com/

    • Reply
      Nutrition a la Natalie
      April 7, 2015 at 1:21 pm

      I was surprised how easy they are!

    • Reply
      Julia
      May 10, 2015 at 10:31 am

      So, they don’t first need to be soaked in water overnight?

      • Reply
        Nutrition a la Natalie
        May 10, 2015 at 11:42 am

        Not if you use canned chickpeas. You will have to soak them if you use dried beans.

  • Reply
    Julie @ RDelicious Kitchen
    April 7, 2015 at 7:13 am

    love roasted chickpeas! Never tried a BBQ flavor with them before.. sounds awesome!

  • Reply
    Strength and Sunshine
    April 7, 2015 at 4:07 pm

    My favorite homemade snack!

  • Reply
    Sonali- The Foodie Physician
    April 15, 2015 at 12:39 am

    I love roasted chickpeas and your 2 versions sound delish!

  • Reply
    Aurelia
    April 18, 2015 at 5:51 am

    Do you add cooked chickpeas or dry grains?

  • Reply
    Stephanie
    April 18, 2015 at 9:51 am

    Can you use olive oil?

    • Reply
      Nutrition a la Natalie
      April 18, 2015 at 11:53 am

      I would suggest using vegetable or canola oil because they have a high smoke point and won’t burn. There’s a chance that olive oil will burn.

  • Reply
    Lisa Carr
    April 20, 2015 at 3:19 pm

    I make these all the time and love them. How can I keep the ones I don’t eat crisp? I’ve tried storing in fridge and pantry and they always end up soggy the next day.
    Thanks

    • Reply
      Nutrition a la Natalie
      April 20, 2015 at 3:30 pm

      I’ve had this problem in the past too. I’ve found that if I cook them to the point of very crispy, they won’t get soggy afterwards. Try cooking for 5 minutes longer than you normally would. Or, you can leave them out uncovered in a bowl. Sometimes sealing them up in a tupperware or baggie causes extra moisture.

  • Reply
    Ebe
    April 20, 2015 at 7:26 pm

    I liked your chickpeas recipe and I’m baking it as I write to you. Thanks!

  • Reply
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    May 11, 2015 at 4:29 pm

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  • Reply
    Dave @ Weight Loss Bro’s
    June 2, 2015 at 2:25 pm

    Chickpeas are so awesome. I love them and now I really want to try these. Your pictures make them look so good for being such an easy thing 😀

    • Reply
      Nutrition a la Natalie
      June 8, 2015 at 11:36 am

      This is actually my easiest and most popular recipe. I don’t think you will be disappointed.

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