Guys, roasted chickpeas are seriously my jam . I literally throw them on anything and everything.
Yup! “Chickpeas” and “garbanzo beans” are different names for the same thing. In the US they’re typically called chickpeas, and in Europe they’re typically called garbanzo beans.
No worries- I used to have the same problem. But now I get them perfectly crispy every time.
I promise you can get perfectly crispy chickpeas too. All you need is three easy tweaks:
I use canned chickpeas because life is busy. Just make sure the cans have a non-BPA lining – high intakes of BPA can mess with your hormones. BPA is linked to female and male infertility, precocious puberty, hormone-dependent cancers like breast and prostate cancer, and PCOS.
Thankfully most cans are non-BPA these days. But it doesn’t hurt to double check!
And if you have the time to cook chickpeas from scratch, be my guest! Props to you haha.
I personally love seasoning these with coriander, paprika and sea salt (Yeah I know I used paprika for my 60-second salmon recipe too… I love paprika ok?!)
Sometimes I use Ceylon cinnamon with a little coconut sugar or honey. I’ve tried garlic powder and salt and that’s delicious too.
Honestly, you can use any spices your heart desires. Anything goes!
The short answer – yes!
I’ll tell you why you need more chickpeas in your life:
Get to roasting my friends!
– Taylor
If you try this recipe, let me know! Leave a comment, and don’t forget to tag your photos with #plateandcanvas on Instagram. I’d love to see your delicious creations!