CRISPY CHICKPEA SNACKS
Chickpeas are common in Greece, and you find them a lot in America, too. I like them because they are high in protein and are a little healthier to snack on than potato chips or pretzels. For a fun finger food I like to make baked chickpeas. They are a little crispy, and a little salty and are so yummy to nibble on. They also make a great addition to a grazing table ( https://youtu.be/q2aPzagxIRs ) or make a neat gift when packaged up in a glass jar and given to a friend.
Making these is not hard, they just take time. I usually bake a huge tray right away and get them as crispy as possible without letting them burn. Then I divide them into bowls to flavor them. My kids have been loving a garlic honey dry rub lately so I use that in this episode. I also use my husband’s most favorite Chili-Lime flavoring. Sometimes I just use sea salt and black pepper. There is no wrong flavor to use!
I love having these around to nibble on but they would also make a great salad topper or pairing with cheese. They are crunchy on the outside with a slightly soft interior and are so satisfying when you need a salty fix. I even carry these in my purse when I know I’m going to need something to hold me over until late in the day. I hope you like this yummy quick snack!
CRISPY CHICKPEA SNACKS
Crispy chickpeas are a popular snack in Greece, and I love making them at home. They are crunchy, salty, and healthy – a great alternative to potato chips. Since they are nut-free they are also great for households with allergies. There are so many ways to flavor them. In this episode I make four flavors, but you could really make any flavor you want!
Makes 4 servings
2 15.5oz can chickpeas
2 TBSP Olive oil
1/4 tsp Sea salt
Preheat the oven to 375 degrees F.
Drain the chickpeas and pat dry. Line a rimmed baking sheet with parchment paper and lay the dried chickpeas on it.
Drizzle the Olive Oil over the chickpeas and toss them to make sure they completely coated. Spring them with the sea salt and bake the chickpeas for about 38-40 minutes until crispy.
Working quickly, divide the chickpeas into separate bowls and lightly toss them with the desired seasoning. Serve!
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