These has been one of the most popular snack recipes from The Mom 100 Coobook for sure. My son’s friend actually had the caterer make them for his bar mitzvah party. “Ben,” I said, “Are those the Chickpea Poppers from my book?” “Of course,” said Ben. I apparently had asked a stupid question.
Naturally your kids like chips. Of course they do. And of course they’d like it if you sat them down with a big bowl of potato chips every day and said, “Hey, Johnny (or Wendy), go head, munch up!” Frankly, when my kids whine about not being able to eat chips with impunity, I feel like shouting, “Don’t you think I want to eat chips all day long, too?” Of course chips are fantastic (I’ve grown weary of the word moderation, though of course it’s all true, what they say), however, the ramifications of lots of chips are not fantastic.
So, what to give your kids to crunch on that you can feel good about? And I’m not talking about veggies—as Charlie said the other day, after I handed him a bowl of carrot sticks, looking at me unsettlingly with that level gaze, “Mom, this wasn’t exactly what I had in mind when I asked for a snack.”
Chickpeas! But not straight from the can or box, instead toasted up in the oven, with just the right amount of salt, and possibly some light seasonings. In fact, these are an interesting and smart way to wiggle touch of a new spice into your kids’ palate. High in fiber, full of protein, low in fat, a little chewy, a little crispy this is a snack that a mother could love.
Toss the chickpeas with the olive oil and salt. Add any of the fork-in-the-road seasoning combinations you wish, and toss to evenly coat the chickpeas.
And so easy to make. Place them directly on the sheet pan, and drizzle with the oil.
Sprinkle with kosher salt (and possibly other seasonings; read on for a couple of ideas).
Bake for about 25 minutes, until they have turned golden brown and shrink slightly. They will harden slightly and crisp up as they cool, so do not overbake, or they will get somewhat tough and chewy.
Taste and add more salt if needed. Serve warm or at room temp, and store in a tightly sealed container for up to 5 days.
Change up the seasonings as you like. Here are a couple of suggestions. Along with the salt, add:
- 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin
- 2 teaspoons minced fresh rosemary, 1 teaspoon finely minced garlic
Toss Roasted Chickpeas on:
- Frisee, Radicchio and Escarole Salad with Citrus Dressing
- Baby Romaine, Chickpea, and Root Vegetable Salad with Slightly Spicy Dressing
- Chopped Winter Salad
- Cream of Carrot Soup
- Creamy Rutabaga, Parsnip and Cheddar Soup
How to Make Roasted Chickpeas
- 1 15-ounce can chickpeas drained and rinsed
- 1 tablespoon olive oil
- ¾ teaspoon kosher or coarse salt plus more to taste
- Preheat the oven to 375°F. Lightly spray a baking sheet with sides with nonstick spray.
- Pat the chickpeas lightly with paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt. Add any of the fork-in-the-road seasoning combinations you wish (see Fork in the Road), and toss to evenly coat the chickpeas.
- Bake until they have turned golden brown and shrink slightly, about minutes. They will harden slightly and crisp up as they cool, so do not overbake, or they will get too tough and hard. Taste and add more salt if needed. Serve warm or at room temp.
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