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Did you know that roasting chickpeas creates not only a great chickpea snack but also healthy croutons? One of my favorite parts of any salad is the croutons. I love the spice and the crunch, but croutons pack on the calories when added to salads. How could I solve my problem of craving the crouton crunch without adding unwanted calories? Enter the chickpea. Chickpeas can be roasted to get that great texture of a crouton, and because chickpeas are nutrient dense, they pack a big punch when added to salads.
My daughter gave me an air fryer for Christmas, and I’ve been experimenting with air frying different foods. My air fryer is a great addition to my kitchen because it is also a toaster oven. It can be purchased HERE
Here is how I roasted my first batch of chickpeas.
- Drain and rinse a can of chickpeas. I set my strainer on a towel to soak up any excess water while I gathers my seasonings.
- Toss chickpeas in 2 Tablespoons of olive oil. Sprinkle on seasonings to taste. I used onion powder, turmeric, and jalapeno salt.
3. Spread out seasoned chickpeas on the air fryer tray.
- Cook at 375 for 25 minutes. After 10 minutes stir peas. Mine didn’t seem as crunchy as I would have liked, but I was afraid they would start to burn if I cooked them any longer. I feel like they cooked a bit more after I took them out of the air fryer, and I loved the crunch when I sampled them.
A couple of days after roasting these, I picked some fresh lettuce and tomatoes out of my garden to make a salad. I topped by salad with these chickpeas. Oh my, they added just the right crunch with no carbs of a crouton. So good! I’ve also found myself nibbling on these great chickpeas snacks throughout the day!
To see how I make the perfect salad read my post-
How To Make A Great Chopped Salad
Bon Appetit
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