The original goal of Healthy Snack Wednesdays was to create snacks that you could actually bring to work with you, or enjoy on the go. I don’t know about you, but around 10:30am and 2:30 pm, I always need a little something to revive me.
A few months back, recipes for baked chickpeas started flying all over the blogosphere, and I thought…wow, I should try that. But then I didn’t. A few weeks later I was searching for ways to make salt and vinegar potato chip seasoning, and came across salt and vinegar chickpeas. It was a sign from God. My time to bake some chickpeas had come!
I wanted to try a regular batch before I dove into the likes of vinegar. So I pulled out my Dave Eats Hot Tabo Salt, some Habanero powder and my new favorite hot pepper sauce and got to mixing! The result was a perfect, crunchy, portable, slightly salty snack! I kept the jar on my desk for those emergency snack breaks, and it did the job for almost 2 weeks! Which not only makes it healthy, but very economical!
This snack has nutrition like you can’t believe! 1/2 cup of chickpeas packs 130 calories, 2 grams of fat, 6 grams of fiber and 8 grams of protein!! That’s what I call a power snack!
A few tips I learned along the way:
- Make sure chickpeas cool ALL THE WAY before sealing them
- Success is much more likely if you use dried chickpeas as opposed to canned chickpeas. Some times the canned beans are much thicker and have a chlorene-like taste
- Experiment with seasoning! Curried chickpeas, sure! Cinnamon sugar chickpeas, why not? These can be great in any flavor you create!
With the hundreds of possible flavors you can create for the crispy chickpeas, I have to insist you try the one’s with Dave’s Tabo Salt. They were absolutely perfect! And I am going to help you do just that! Dave is sponsoring today’s HSW post with a little giveaway. One winner will be chosen at random to receive a sample pack of all Dave’s seasonings! You can thank me later…
- Mandatory Entry: Head to DaveEats.com, peruse their products, and tell me which flavor seasoning you would most like to try by leaving a comment on this post!
- Bonus Entry: Tweet about this contest – “I want to win @DaveEatsDotCom seasonings from @renh77 http://wp.me/pVsto-my“
- Bonus Entry: Follow @DaveEatsDotCom, leave me a comment saying you did so
- Bonus Entry: Become a fan of Eat.Live.Blog on Facebook and leave me a comment saying you did so
Fine Print: Only US residents with a US mailing address may enter. Winner will be chosen using Random.org on Monday, April 25, 2011. All entries must be in by the time of the drawing. Once the winner has been drawn, it is the responsibility of Dave Eats to mail the winner their prize. Prize has no cash value.
Crispy Chickpeas Recipe
1 lb dried chickpeas (soaked according to bag’s instructions)
Seasonings of your choice ( I used several dashes of hot sauce, Dave’s Hot Tabo Salt & Habanero powder)
Cover your pre-soaked chickpeas with water plus 2 inches (use distilled white vinegar if making salt & vinegar chickpeas) in a saucepan
Bring to boil, cover and reduce to a simmer
Simmer for 1.5 hours, until al dente (just a tad bit firm to the bite)
Preheat oven to 350 and line a baking sheet with parchment paper
Place chickpeas in a mixing bowl
Coat with your seasonings (just salt if making salt & vinegar chickpeas)
Place beans on your baking sheet in a single layer (you will probably have to bake in 2 batches)
Place on middle rack of the oven
Bake for 20 minutes and then stir beans. Make sure they go back into a single layer
Bake for 20 more minutes and stir again.
Bake for 10 more minutes, checking them every 3 minutes or so.
Chickpeas are ready when they are crispy all the way through. Not all of them will get there at the same time. When most of them are crispy through, remove them from the oven and allow them to cool (they taste REALLY good hot, so start snacking!). Once they have cooled completely, place them in an air-tight container. The beans that were not all the way crispy will become crispy after a few days in the jar….if they make it that long!
I have a problem with liking super hot spices.. so I’d take the “hot”. Great giveaway!
I love chickpeas, and can’t wait to try making this myself!
I’d love to try the hot TABO seasoned salt… And I tweeted the contest and started following @DaveEatsDotCom!
Chickpeas roasted are a great go-to snack! I love adding hot sauce!
Oh my. I love roasted chickpeas–great idea to use dried ones. I found the canned chickpeas can get mushy after a day, even when roasted.
As for the seasoning I’d like to try–poultry! I’m always looking for new ways to spice up the ol’ chicken breast.
And…you know I’m a fan 😉
Wow these are so cool! I would like to try the poultry seasoning!
roasted chickpeas never seem to last too long in my apartment 🙂
i’D LIKE TO TRY THE TABO SALT – BF LOVES IT WHEN I CAN GIVE HIM SOMETHING TO ADD A LITTLE KICK TO HIS FOODS!
I ALREADY FB LIKE YOU!
I ALSO FOLLOW DAVE EATS DOT COM, DID IT A WHILE AGO AFTER YOU GUSHED ABOUT THE SALTS 😉
AND I AM TWEETING IT. RIGHT NOW. AGAIN. <3
Crispy chickpeas? Oh.My.God. I want them right now. I LOVE chickpeas.. I don’t know why I never thought to roast them before.
xo – Marie
Chocolate & Wine
i’d love the tabo salt since it’s hot. love hot and spicy things!
I am always looking for new way to flavor my chicken. I would like to try the poultry seasoning or Hot Tabo seasoning.
The tabo salt sounds like it’d be scrumptious.
I’d love to try the Rib Rub and Poultry Seasoning!
Tweeted @WildOrchids09 http://twitter.com/#!/WildOrchids09/status/60804160815243264
Eat Live Blog FB Fan C.j. Jennings
I still need to try the baked chickpea phenomenon! I have 2 cans of chickpeas that were meant for this!
And I like it hot, so I would totally go for the HOT seasoned salt!
Tweeted the giveaway!
And I’m a fan on Facebook!
I think I’d like the Original Tabo Salt the best!
We’ like to try and win the hot Tabo salt please, and thank you! 🙂
I’d like to try the rib rub for my next smoked short rib & brisket party! 🙂
Rib rub seasoning.. nom! 🙂
chickpeas are such a fun snack! I like your take
I can’t remember what site linked to this recipe, but I’m glad I found it. I’m already on my second batch of this chickpea recipe, me and my girlfriend can’t get enough of them! I’ve bookmarked the site, and I’ll be back at least once a week to check for more tasty recipes! Thanks
I love crispy chickpeas :-). Great information thank you very much!
A great Riesling may be fabulous with the salty nature of the roasted chick peas
A Gewurtztraminer would go great with these with the push of the hot sauce. Great recipe!
I love crispy chickpeas :-). Awesome information thank you for sharing!
Oh my gosh!! these are tasty, add some chili and drips of coconut oil…and roast..
Thanks for this, its really great for healthy snacking..