Full House.
For seventeen years, our household consisted of four people: Dad, Mom, Katie, and Michelle. Initially, it felt strange when my sister and I went off to college after so many years living in the same family unit. Now, however, it feels strange when we’re all back together under one roof! Strange, but wonderful. It’s especially nice to sit down to a family dinner again, just like old times. We took advantage the other night. My sister made the dinner, and I was in charge of salad and sides (grilled veggies).
Above, a salad tossed with Crazy-Good Ranch Dressing.
That dressing is so good! I’m running out of things to put it on, having already tried pasta, salad, bulgur, steamed veggies, and roast veggies. The other day I made a really delicious bowl of random leftovers: roast cauliflower and baby bellas, fresh corn, and the ranch, all mixed up.
I’d planned to roast the chickpeas, but I just couldn’t fathom the idea of turning on the oven when it was 105 degrees outside. So I grilled them. Always a rebel.
The chickpeas went into our salads too. They made for a nice, crunchy alternative to croutons.
Chickpea Poppers
Found here: Recipes with Beans
- 1 can chickpeas, drained and rinsed
- 1/8 tsp salt, or to taste
- oil or oil spray
- seasonings of choice (I used paprika and curry powder, but ginger or cinnamon would also be nice. Or you could even go sweet: try coconut oil, cinnamon, and perhaps even some sugar or stevia.)
Rinse and drain your chickpeas, then dry with a towel. Mix with a little oil or spray, then toss with your seasonings (optional: you can also add a little flour if desired). To grill, you can use a panini press, a griddle, or a grill pan right over your grill.
Alternatively, you can roast these in a 400-degree oven, for 30-40 minutes, tossing every ten minutes. Optional: make ’em twice as addictive by tossing them in Healthy Ranch Dressing.
Questions of the Day:
Do you still live with all your siblings?
It’s weird for me to think about the fact that it’s been six years since our family lived all together like when we were growing up.
Do you ever use the bulk dried chickpeas? I’m wondering how they would be compared to the canned.
Thanks for the fantabulous recipe idea! Although my email subscription tends to enlighten me on fun desserts, I clicked a little further this time. I have been in dire need of some creative, yet easy twists on my meals and snacks. The appetizer section of your “non-dessert recipes” was extremely helpful and easy to incorporate.
I used your recipe as a starting block and let myself experiment the rest of the way. In order to make sure that I liked my version of the chickpea poppers, I only used half of the can. After draining and rinsing, I placed them in a single layer on a small cooking sheet. I sprinkled furikake over them, and sent them straight to the preheated oven. For those who are unfamiliar with furikake, it is an AMAZING Japanese seasoning. My friend got me hooked last year. Although you can only get it at Asian food markets, it’s well worth the investment. Anyway, I let the chickadees cook for 20 minutes at 425 degrees. They came out roasted, crispy, and perfectly seasoned.
In retrospect, I probably could have cooked them longer or amped up the broiler for a few minutes, but they were delicious as they were! I thought about keeping them out for my roommate to nibble on, but I couldn’t resist them, so I devoured the whole tray instead! Maybe she’ll get luckier next time.
Thanks for the insight and helping me jump into new food ideas! 🙂
Hi Katie, I absolutely love your blog! So can these be stored and used as a snack, say if I made them on a Sunday for a snack throughout the week? Or are they more a make them and eat them kind of dish?
The texture isn’t as crispy once stored, but I love them either way. 🙂
I loved the idea of this, and so I tried it out in my oven. 400 degrees was WAY too hot, and it burned the outside while leaving the insides raw on only ten minutes in. It was upsetting to me, since I really wanted to try them out. Maybe a cooler temperature would work? I don’t have a panini press or anything like that.
For those of you who are as soy-crazy as I am: you can roast soy beans the same way – and they taste awesome, even without any flavours added. Just buy the dried beans, soak them in water overnight, drain and rinse and pop in the oven. I haven’t tried it with dried chickpeas, but I imagine soaking dried ones would work better than using canned ones – that way, they won’t get all soft on the inside and will be crispy through and through 🙂 Using dried ones is also a lot easier on the wallet, lol.
By the way, Katie, I absolutely love your blog! I feel like you’re my fairy-godmother who just granted me the wish for a chocolate-covered life 😛
Ingredients
1 15 oz. can garbanzo beans, drained and rinsed (or 2 cups cooked garbanzo beans)
1/2 teaspoon ground cinnamon
1 tablespoon canola or vegetable oil
1 tablespoon honey
Preparation
1. Preheat oven to 400 F.
2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
3. Remove the outer skins of the beans and pat dry to remove any other excess liquid (removing the outer skin of the beans takes a few minutes, but it’s a great job for getting kids involved).
4. Whisk the cinnamon and oil in a bowl to combine, add the beans stirring to coat and place on a baking sheet.
5. Roast for 40 minutes.
6. Remove the beans from the oven, place in a bowl and toss with 1 tbsp of honey.
7. Place the beans back into the oven and roast an additional 7 minutes.
8. Cool completely and serve.
* Store in a covered container on your counter for up to 2 weeks
Too funny! My family has always been Dad, Mom, Katie, Todd, and Michelle. No wonder I am liking your site so much!
Wow! That sounds great and a great addition to the salads. It must go on my to-make list =-)
Thanks so much for the recipe I just tried it with curry and chicken masala seasoning, and used coconut oil! Quick question… What is the best way to store them, and how long can they be stored for?
I have mine in the oven right now! I’m roasting them in olive oil (it’s all about the healthy fats, right?) and salt free garlic and herb seasoning. They smell amazing! Chickpea poppers are a great idea.