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Chickpeas Roasted Three Ways

Sriracha, Cilantro and Lime Roasted Chickpeas

1 can (15 ounces) chickpeas (garbanzo beans)

1 tablespoon extra virgin olive oil

1 1/2 teaspoons Sriracha sauce*

1 teaspoon lime juice (1 lime)

1/2 teaspoon sea salt

1 tablespoon fresh cilantro, chopped

1 teaspoon grated lime zest (1 lime)

*Sriracha Sauce is a Thai pepper sauce available at most grocery stores. Look for the bottle with a rooster on it.

Directions

Preheat oven to 400 degrees. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, Sriracha sauce, lime juice and sea salt. Add chickpeas to the sauce and toss to coat. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Add cilantro and lime zest to the roasted chickpeas and toss to coat. Allow to cool and serve. Best eaten warm … and with a beer.

Rosemary and Sea Salt Roasted Chickpeas

1 can (15 ounces) chickpeas (garbanzo beans)

1 tablespoon extra virgin olive oil

½ teaspoon sea salt

1½ tablespoons fresh rosemary, chopped

Directions

Preheat oven to 400 degrees. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, sea salt and rosemary. Add chickpeas to the bowl and toss to coat. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.

Honey Roasted Chickpeas

1 can (15 ounces) chickpeas (garbanzo beans)

1 tablespoon extra virgin olive oil

1 1/2 tablespoons honey

1 teaspoon brown sugar

1/8 teaspoon sea salt

Directions

1. Preheat oven to 400 degrees. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off.

2. In a large bowl, whisk together olive oil, honey, brown sugar and sea salt. Add chickpeas to the bowl and toss to coat. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.

3. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Allow to cool and serve. Best eaten warm.

From Meredith Steele, In Sock Monkey Slippers

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