Southwest Roasted Chickpeas
Attending Expo West always sparks my creativity in the kitchen for weeks to come.
Something I’ve been dying to try but just hadn’t gotten around to is making roasted chickpeas (aka garbanzo beans).
After becoming obsessed with Biena’s Rockin Ranch Chickpea Snack (which is one of 15 incredible products you can win this week in my Expo West Giveaway), I decided it was time I whipped up a batch of my own.
The concept and execution is so simple — I don’t know why it took me so long to try it out.
Using one can of S&W Garbanzo Beans and a few common spices I had the perfect post-workout snack in 30 minutes flat.
- 1 can Garbanzo Beans
- 1½ T. Extra Virgin Olive Oil (or oil of choice)
- 1 T. Cumin
- 1 T. Oregano
- 1 tsp. Garlic Powder
- 1 tsp. Smoked Paprika
- 1 tsp. Onion Powder
- 1 tsp. Sea Salt
- 1 tsp. Pepper
- 1 tsp. Cayenne (optional)
- Set oven to 350.
- Drain, rinse, and pat dry garbanzo beans.
- In a bowl, mix garbanzo beans with oil and spices.
- Scatter beans in one layer on a baking sheet
- Toss in the oven for 30-35 minutes.
- Enjoy!
My husband’s family was visiting us this weekend and I made this recipe for the group after we came back from a long hike in Topanga Canyon. It was the perfect snack to refuel after our trek.
Garbanzo beans, aka chickpeas (same thing, different name), are packed with fiber and protein (six grams of each per serving to be exact), and a great way to replace the energy you burn during a workout.
The plant-based protein provides amino acids to help repair muscles and the fiber is an added benefit, helping you stay full longer.
If you like spicy snacks, feel free to toss in the optional cayenne — it will add a nice kick to the southwest flavor.
Roasted chickpeas also make a great pre-workout snack, as they provide complex carbohydrates to fuel your fitness. And they’re portable, so you can pack them for snacking on-the-go during a hike, or toss them on a salad for crunchy alternative to croutons.
So many awesome options for this healthy snack!
I was so happy with how these turned out that they’re going to become a regular in my snack rotation. Next batch, I’m thinking a sweet and savory peanut butter concoction. Thoughts?!
Reminder: Don’t forget to enter my Expo West Giveaway: 15 winners, 15 amazing products each — entries are open until Friday. It’s my BIGGEST giveaway yet. Don’t miss out!
Weigh In: Have you made roasted chickpeas? What spices/flavors do you like?
This post is sponsored by FitFluential on behalf of S&W Beans.
Ellen says:
Nice! I’ve been meaning to try making roasted chickpeas myself! I like the addition of spicy:)
Whitney English says:
Let me know if you try them! xoxo
dixya @food, pleasure, and health says:
i have seen roasted chickpeas but never really tried it at home. i recently came across a store-bought version and absolutely loving it. after this batch is finished, i will definitely give it a try at home as i have chickpeas with me all the time.
Whitney English says:
Let me know if you do! You’ll be shocked by how easy it is to make your own!!
Deborah @ Confessions of a mother runner says:
I love roasted chickpeas great snack! Come link up with us
Whitney English says:
Yes, so easy and nutritious!
Lauren @ The Bikini Experiment says:
Corn nuts have always been a guilty pleasure of mine. This is such a cool recipe and love that it gives a protein punch.
Whitney English says:
Mine too! I used to eat them all the time growing up!
The Good Body says:
This looks super tasty! Gonna have to give it a try. Been on the hunt recently for chickpea recipes. There’s a gorgeous spiced chickpeas & fresh vegetable salad recipe in the Ottolenghi Jerusalem cookbook, I’d highly recommend trying that one as well.
Keshav Dutt says:
Hey, I really appreciate your well-explained recipe. will soon going to try this.
Marshal Favour says:
Truth be said I have not tried this recipe before. But you’ve just inspired me to give it a trial and as a lover of food I will be back to let you know how that turned out.