Pizza Baked ChickpeasApr 12 2011 by
You can Google (Bing, Yahoo, whatever) baked chickpeas and come up with many different recipes. I’ve tried several and never really been wowed by any and that’s a disapoinment because I really like chickpeas. I decided to take matters into my own hands and come up with something that satisfied my need for crunch and taste. After several unsuccessful tries I can now say….yum and yum and yum. This is it!
- 2 cans (15 ounces each) no salt added chickpeas (garbanzo beans)
- 3 tbsp sun dried tomatoes in oil, pureed (or tomato paste *see notes)
- 2 – 4 tbsp extra virgin olive oil or Garlic Gold Oil (if using Parmesan cheese you will only need 2 tbsp)
- 2 tbsp dried minced onion
- 1 tbsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp sea salt
- 1/4 tsp pepper or to taste
- 3 tbsp grated parmesan cheese or nutritional yeast (if using the nutritional yeast you will need to use at least 4 tbsp oil)
- Preheat oven to 350 degrees.
- Rinse and drain the chickpeas in a colander.
- Lay out on paper towels, cover with another paper towel and roll around until the chickpeas are dry.
- In a large bowl mix together the rest of the ingredients.
- Add the chickpeas to the tomato mixture and stir until evenly coated.
- Spoon the chickpeas in a single layer onto a non stick baking sheet and place on the middle rack in the oven.
- Bake for 1 hour, stirring every 15 minutes or so.
- Remove from oven and let cool (the chickpeas will crisp as they cool).
- Enjoy as a crunchy snack or on top of a salad.
Makes about 2 cups.
Serving size 1/2 cup.
Nutrients per serving: Calories: 310, Cal. from Fat: 87, Total Fat: 9.5g, Sat. Fat: 1.5g, Carbs: 41.5g, Fiber: 9g, Sugars: 1.5g, Protein: 14g, Sodium: 162.5mg, Chol: omg
You can use tomato paste rather than pureed sun dried tomatoes but the sun dried tomatoes give more flavor and the little bits and pieces brown up so nice as the chickpeas bake and add a whole extra level of taste.
When using the nutritional yeast if the mixture is too dry add a bit more oil until the chickpeas are evenly coated in the mixture. I’ve made this vegan version a few times and having tasted them both ways I actually prefer them with the nutritional yeast.
Leftover chickpeas can be stored in an airtight container at room temperature for up to 3 days. They will start to lose their crunchiness but they still taste great. If you want to crisp them up again you can throw them in the oven for a few minutes until crispy.