On Sunday I shared a picture of some roasted and toasted chickpeas via instagram.
These chickpeas were roasted and toasted for a Thai-Inspired Cucumber Salad. Roasting chickpeas is super simple and super addicting.
This batch of chickpeas (one can, rinsed, and dried with paper towels) was spiced with a mixture of salt, garlic powder, chili powder, ginger, cumin and tumeric. (See the original recipe post linked above for exact amounts.) I roasted them at 400 degrees for 20 minutes, gave them a good shake and then roasted them for 20 more minutes (I checked on the little chickies after 15 minutes to make sure we didn’t have a burn going on).
The smell of these guys was amazing!!! And I couldn’t help but pop a few into my mouth as soon as I pulled them from the oven.
The roasted chickpeas were served on top of a salad made of cukes, red bell pepper and red onion with some cilantro thrown in. The dressing was made with a rice-vinegar base and was totally refreshing.
I enjoyed the leftovers for lunch twice this week and there’s a trick to the leftover chickpeas. Once the chickpeas have cooled (the ones you’re not eating at that moment), place them in a tupperware container and stick in the freezer. When you’re ready to enjoy your leftovers, simply heat a small skillet over the stove top over medium high heat, add the chickpeas and allow them to warm up, shaking the pan every once in a while. This doesn’t take more than 5 minutes so watch them!
I cannot wait to have an abundance of cukes so I can make this salad again.