I’ve been wanting to make roasted chickpeas (also called garbanzo beans) for some time. When I had the opportunity to review Vegan Junk Food by Lane Gold, I found a recipe in the book for just that…so I knew that’s what I wanted to try! But before I tell you about the roasted chickpeas, I’ll tell you a little about the book. 🙂
When I think of vegan, I think of healthy eating. I’ve mentioned before that I’m not a total vegan eater myself, but I do like to try healthy vegan recipes. So I was curious about Vegan Junk Food. It’s great to eat healthy, but everyone craves sugary, salty, and fried goodies now and then. This book has 225 recipes to satisfy these cravings…and they’re all vegan (and animal-friendly), so it’s handy for those who choose to eat vegan or who need to eat vegan because of food allergies or other dietary restrictions. Some of the goodies you’ll find in this book include:
- Pumpkin Pancakes with Cinnamon Syrup
- Lemon Poppy Seed Waffles with Lemon Curd
- Mushroom Stroganoff
- Portobello Cheese Steak
- Loaded Nachos
- Barbecue Tempeh Pizza
- Chicken Fried Seitan with Gravy
- Root Beer Float Cupcakes
- Lemony Blueberry Crisp
- Cinnamon Roll Cookies
I made the Spicy Roasted Chickpeas, and thought they were very good. The recipe describes them as crunchy…I don’t think I’d call them crunchy, but they are a great snack if you are craving something savory and mildly spicy. They taste best warm, so if you make them ahead of time, you’ll want to heat them up before serving them. And if you’re making them for more than a few people, you’ll probably want to double the recipe. They are quick and easy to make, and a great healthy “junk food” snack!
SPICY ROASTED CHICKPEAS (from Vegan Junk Food)
- 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 Tablespoon olive oil
- 1/4 cup nutritional yeast*
- 1 teaspoon chili powder (if you want a spicier flavor, try 1 1/2 teaspoons)
- 1/2 teaspoon cumin
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, toss together garbanzo beans, olive oil, nutritional yeast, chili powder, and cumin.
3. Pour out onto prepared cookie sheet.
4. Bake for 20-25 minutes, stirring about halfway through.
*You’ll probably need to go to your local health food store to get the nutritional yeast…this is not the same yeast you use for making bread!
Serve while still warm, and enjoy!
I’ve seen other recipes that say to roast chickpeas in a 400 degree oven for 30 or 40 minutes, so if you would like them to be crunchier, you could give that a try!