I found a good supply of dried Chickpeas / Garbanzos in the pantry. Of course, I started thinking of things to do with them. For snacks, I can share a super easy and yummy roasted chickpea recipe.
Also, I made an orzo, chickpea salad that is delicious. Since I was using up refrigerator and pantry items, I can’t give you a real recipe. Here’s some of what I used: 1/2 lb cooked orzo pasta, 1/2 lb cooked (or canned) chickpeas, 2 jars marinated artichoke hearts (the liquid from one), roasted yellow peppers, cooked spinach (squeezed dry), olive tapenade, feta cheese, fresh oregano and thyme, evoo, and seasoning.
The third recipe I’m working on is something with chickpea sprouts. Since they are dry, I should be able to sprout them. Then I’ll figure out a recipe to use them in.
Ingredients
- 1/2 lb dry chickpeas (or 2 cans, drained)
- 2 TBSP extra virgin olive oil
- Chili lime seasoning, or lemon pepper
Instructions
- Cook chickpeas, drain well. Spread chickpeas onto a kitchen towel to remove more moisture. Remove as many of the skins as you can.
- Heat oven to 400.
- Spread chickpeas in a single layer, on a rimmed baking sheet.
- Bake 45 minutes (or until crispy), stirring them every 15 minutes. Actually, I just shook the pan well every 15 and it worked for me.
- After they’re done baking, pour them into a bowl. Drizzle with oil and sprinkle in as much seasoning as you like.
- Spread them back on the baking pan, and let them dry completely.
- Happy snacking!