Maybe it’s just me, but would you agree that garbanzos aka chickpeas are an under-appreciated bean? And they are one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. Wikipedia has quite an extensive background of the chickpea.
Yes, they are the main ingredient in hummus and are used in Middle Eastern recipes, but I don’t think they are truly appreciated as a versatile bean. Here are a few of my favorite snack recipes using chickpeas.
Recipe by Cheldi and posted on Allrecipes, “This is a great snack when you’re craving chips but want something healthier. They’re great on their own, but also yummy on top of a salad.”
- • 2 tablespoons olive oil
- • 1 tablespoon ground cumin
- • 1 teaspoon garlic powder
- • 1/2 teaspoon chili powder
- • 1 pinch sea salt
- • 1 pinch ground black pepper
- • 1 dash crushed red pepper
- • 1 (15 ounce) can chickpeas, rinsed and drained
- Preheat an oven to 350° F.
- Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat.
- Spread into a single layer on a baking sheet.
- Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
- • 1 can garbanzo beans, rinsed, drained and patted dried
- • 1 TBS coconut oil, melted, divided
- • ¼ tsp salt
- • ½ tsp minced garlic (or more if you like garlic)
- • ¼ cup Parmesan cheese
- • Pepper to taste
- Dry the beans for about 30 minutes.
- Mix half oil and add beans to coat.
- Add garlic and cheese and coat well.
- Lay beans on a baking sheet, drizzle with remaining coconut oil.
- Bake in a 400° preheated oven.
- After 20 minutes stir and continue to bake for 45 minutes to 1 hour or until golden and crispy.
Most think of garbanzos in savory dishes, this recipe highlights the sweeter side of chickpeas. Found this recipe on popsugar.com.
- • 1 15-oz can garbanzo beans
- • 1/2 tablespoon olive oil
- • 1 tablespoon honey
- • 1/2 teaspoon cinnamon
- • 1/8 teaspoon nutmeg
- • 1/8 teaspoon sea salt
- Drain, rinse, and pat the chickpeas dry.
- Place beans on a baking sheet lined with parchment paper or Silpat mat.
- Bake in preheated oven at 375° for 45 minutes or until crispy.
- While still hot, toss chickpeas in a bowl with the oil, honey cinnamon mixture.
- You can eat now or place back in the oven for about 10 minutes to caramelize them.
- Store in airtight container.
And if you really want to sweeten things up, this Truffle recipe takes chickpeas to a whole different level.
- • 1 cup rolled oats
- • 1/2 cup chickpeas
- • 1/2 cup cashew butter, almond butter or peanut butter
- • 1/4 cup maple syrup
- • 1/4 teaspoon salt
- • 1 cup bittersweet/dark chocolate chips
- Combine the oats and chickpeas in a food processor and pulse until they are in small pieces.
- Add the butter (almond, peanut or cashew), maple syrup, and salt. Process until it forms a smooth ball. You may need to scrape the sides a few times. Taste it to see if it’s sweet enough. If you want it sweeter, add a little stevia, truvia or whatever sweetener you prefer, and process until combined.
- Line a baking sheet with parchment paper. Use a tablespoon to scoop level spoonfuls and then use your hands to roll the filling into a ball. Repeat with the rest of the filling.
- Place the baking sheet in the freezer and freeze for 20-30 minutes.
- Melt the chocolate chips in a small pot on low heat.
- One by one, drop one of the balls into the chocolate and use a spoon to completely cover it, scoop out and place back on the baking sheet.
- Once they are all done, allow them to sit at room temperature until the chocolate is set.
- Refrigerate until ready to eat (the chocolate begins to get a little melty after about 5-7 minutes, so it is best to keep them refrigerated until right before you eat them).
Hope one or more of these recipes inspires you to eat more chickpeas.