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Crispy Crunchy Chickpeas, 4 Ways!

March 11, 2014
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        I’ve had a new obsession lately, thanks to my commute. While I wait for my train to work, I am tempted day in and day out by these little bags of crispy chickpea snacks sold in my train station. Although sometimes they nearly break my teeth, I love them. Little chickpeas are somehow addictive, incredibly tasty, and pretty healthy, considering they are mostly just chickpeas! My habit is getting expensive though, so I decided to try making my own. Success! With little effort, I made 4 delicious kinds of crispy chickpeas today, and I am probably going to make more and more every day until I get sick of them or until all the stores run out of chickpeas. Let’s see what happens first! I really hope it’s not the latter. Or, really, the former.         
#1: CHOCOLATE COCONUT SEA SALT 
Ingredients:

  • 2T coconut oil, melted
  • 2T cocoa powder
  • 2T sugar
  • 1/2t coarse sea salt
  • 1 1/2 C chickpeas

Directions:

  1. In one bowl, melt your coconut oil.
  2. Mix your dry ingredients in Bowl #2.
  3. Mix your chickpeas around in the oil bowl.
  4. Transfer the chickpeas to the sugar bowl and swirl around until everything is covered.
  5. Place on a baking sheet lined with parchment paper and bake for an hour at 350F. Then, turn off the oven but let the sheet sit in there for at least another 30 minutes. 
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GARBANZOOOOOOOO
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Chocolate chickpeas! SO gross uncooked! 🙂
#2: SALTY CHOCOLATE & CINNAMON 
     

       Ok, this is kind of cheating, but it’s my favorite one. Add 1 teaspoon of cinnamon to the dry ingredients above. Uhhhmazing. 
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Di di di di di dirrrty pop
#3: SRIRACHA & LIME
Ingredients: 

  • 1T Sriracha
  • 2T fresh lime juice
  • dash salt
  • 2t sesame oil 
  • 1 1/2 — 2C chickpeas

  1. Mix all the ingredients together in one bowl, then swirl your chickpeas around until fully coated.
  2. Place on a baking sheet lined with parchment paper and bake for an hour at 350F. Then, turn off the oven but let the sheet sit in there for at least another 30 minutes. 
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All oiled up
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Yum! Baked to the bone
#4: GARLIC & SEA SALT & CRACKED 
BLACK PEPPER
Ingredients:

  • 2T olive oil
  • 2t garlic powder
  • 2t sea salt
  • 2t freshly ground black pepper
  • 2C chickpeas

Directions:

  1. Pour the olive oil into one bowl.
  2. Mix the spices into Bowl #2. 
  3. Swish the chickpeas around in Bowl #1, oil. 
  4. Transfer the chickpeas to Bowl #2 and swirl around until fully coated. 
  5. Place on a baking sheet lined with parchment paper and bake for an hour at 350F. Then, turn off the oven but let the sheet sit in there for at least another 30 minutes. 
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I’m in the oil bowl, I’m in the spice bowl !
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I’m in the spice bowl, I’m in the oil bowl!
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BEFORE COOKERY!
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AFTER COOKERY! (minus handfuls that were assigned as testers…)
       I love all of these flavor combinations, and I can’t wait to try more! I know a lot of other recipes for these say to use dried chickpeas, because you can control the cooking process, but a) ain’t nobody got time for that! and b) using canned chickpeas worked fine! Next on my list is a cinnamon & sea salt one with melted Earth Balance as the base, to make kind of a salted caramel-like treat. And then maybe Frank’s and nooch? Speculoos?? Who knows! The possibilities are endless and delicious. What flavor combos would you try next? Is it bad that I can eat 3 cans of chickpeas in one day because of this new obsession? No? Score! 
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