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Crispy, Crunchy, Chewy, and Healthy
Posted by Dr. Ben Kim
Rich in healthy protein, folate, manganese, and fiber, few natural foods pack the nutrient density that chickpeas do. When prepared in the way that we're about to show you, they're tastier than potato chips. Well, maybe not to everyone, but we can state with confidence that crisped chickpeas make for a delightfully healthy snack, one that won't contribute to a multitude of degenerative diseases.
To start, soak dried chickpeas in water overnight. Give them a good rinse in the morning, then bring to a boil in fresh water and simmer for an hour, or until chickpeas are thoroughly cooked - they should be soft and tender to bite.
Next, let cooked chickpeas drain in a colander for a few minutes to dry out a bit, then spread a layer of them along the bottom of a baking pan. To create the crispy crunch that this recipe is all about, don't lay down so many that they're crowding each other out; just a single layer is best, with a little breathing room here and there.
Drizzle your best extra-virgin olive oil on the cooked chickpeas, and season with your favourite blend of flavours (we typically add a bit of sea salt and onion powder).
Bake at 350 degrees F for 30 to 40 minutes, or until slightly browned.
When you take your finished chickpeas out of the oven, let them rest as they are in a single layer for a good 20 minutes or so to fully crisp up, just as you would with roasted almonds.
And voila, you have a batch of seasoned and crisped chickpeas to satisfy your potato chip munchies. :)
You'll find that some are mainly crispy, while others are mostly chewy. Preparing chickpeas in this way creates contrasting textures, the key to any memorable snack.
Hope you have a chance to enjoy, and should you discover any twists to this recipe that cause involuntary expressions of happiness, please consider sharing in the comments section below. :) Many thanks.
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