Summer Roasted Chickpeas
Summer salads are all the rage right now!
As your garden is bringing in small weekly harvests there are some easy ways to take pantry sprouting seeds and elevate your cooking game to the next level!
You should have fun with this SUPER EASY recipe! It will complement those long-awaited garden harvests as your tomatoes, peppers, and cucumbers start to ripen. Rest assured, these chickpeas will wow your guests and bring some spicy crunchy flavor to almost anything!
FUN FACT: Chickpeas are garbanzo seeds! Garbanzo is the widely accepted Spanish name, while chickpea is derived from the french word 'pois-chiche,' later simplified by the English to just 'Chick-Pea.'
Items you will need:
- 8oz Garbanzo Seeds
- Baking Sheet
- Parchment or Silicone baking mat
- Salt & Pepper
- Smoked Paprika
- Ancho Chili Powder (Make your own by drying your fresh chili peppers!)
- Your favorite curry spice, (I prefer Madra's Yellow curry powder)
The day prior to baking, you will want to soak your garbanzo seeds for 24 hours. (If preferred you can sprout them for 2-3 days before baking.)
When ready to bake, preheat to 350. Toss the garbanzo's in a light dressing of olive oil, combined with a TSP of Ancho Powder 1 TSP of Smoked Paprika, 1 TSP of curry spice, and just a pinch of salt and pepper. Rub seeds until they are evenly coated and spread on your baking sheet to be evenly spaced.
Bake for 30 minutes. Then let cool, eat right away or store in the refrigerator for up to one week.
Add to salads, soups, or anywhere you want to add additional protein to your dish. They even make a great snack just on their own! Personally I use them to top my favorite kale salad recipe, finished with a drizzle of tahini vinaigrette and hemp hearts. 😘
- Hailey Bernal