Italian Roasted Chickpeas in the Dish

Italian Roasted Chickpeas (Oil- Free)

Roasted Chickpeas are a nutty little snack that is actually good for you! This Italian Roasted Chickpeas recipe is a spin-off from my super versatile Italian Marinated Chickpeas recipe. You can use those tasty little marinated tidbits in salads, on pizza, or as a filler  ingredient in other recipes such as this Italian Stuffed Zucchini Boats recipe. When you roast them, they can still be used as a topping for pizza or salad, or to just munch.  Yum!

I was shopping for lunch box fillers one day and found some roasted garbanzo beans.  They were tasty and crunchy but full of oil!  I thought of my marinated chickpeas recipe and and wondered if I could make my own – but oil free.

As it turns out, home made roasted garbanzo beans are indeed a thing.  While you can certainly make them oil free, they will not be as crunchy as the store-bought variety.  I found though, that I preferred the chewy texture of the home made roasted chickpeas better anyway.

garbanzo beansI do use the canned garbanzo beans, but I do know that a lot of people like to make their own.  Feel free and then measure out about 2 cups when you are putting together this recipe.

Speaking of garbanzo beans/chickpeas… have you every wondered why we call a garbanzo bean a chickpea and vis versa?  They are truly just different names for the same thing!  It seems that every language has it’s own word for what these legumes are called. Spanish speaking countries apparently call them garbanzos, while english speaking countries have traditionally called them chickpeas.  Whatever…they are still magnificent little powerhouses of protein, fiber, and nutrients.

While this recipe is derived from my Italian Marinated Chickpeas recipe, there are two major differences: leave out the roasted red pepper, and add in some tahini paste.  And that’s it!  Let these little suckers marinade for a few hours.

Italian Roasted Chickpeas on the PanDo drain them and roast at 400°. They won’t properly dry out and roast up nicely if they are too wet when you put them in the oven.  I also recommend opening the oven halfway through and turning and moving the roasting chickpeas around some so that they won’t burn.

 

 

Italian Roasted ChickpeasEnjoy as a snack or as a pizza or salad topping!

 

 

 

 

 

 

Italian Roasted Chickpeas

These Italian Roasted Chickpeas are great as a pizza topping, tossed in a salad, or just tasty to eat! 

Course Topping
Cuisine American, Italian
Keyword Roasted chickpeas
Prep Time 10 minutes
marinade time 2 hours
Servings 4
Calories 34 kcal
Author Cindy Rainey

Ingredients

  • 1/4 cup red wine vinegar
  • 1 teaspoon agave
  • 1/2 Tablespoon tahini
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt more to taste
  • 1 Tablespoon nutritional yeast

Instructions

  1. Drain chickpeas and add to a medium sized bowl.  All all other ingredients. 

  2. Cover tightly and let marinade for a couple of hours.

  3. Drain well and spread out onto a parchment covered baking sheet.

  4. Cook at 400° for 30 minutes, turning when it's half-way through.  

  5. Take out of oven and let cook enough to handle.  Store though you don't eat right away in an airtight containers for up to five days. 

Nutrition Facts
Italian Roasted Chickpeas
Amount Per Serving
Calories 34 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 293mg 12%
Potassium 59mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 0.3%
Calcium 1.9%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.
 

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