Updated: Oct 13, 2021
I'm a salty kind of gal, especially when it has a crunch and it's good for you! I had a huge can of chickpeas in my pantry, so I decided to whip up some crunchy, roasted chickpeas based on this New York Times recipe (I skipped the Za'atar seasoning and just used salt).
Now, I love a recipe where I don't need to follow measurements to a tee. It means less washing up and less time. So, I've suggested measurements below, but you can add seasoning and olive oil to taste if you prefer!
2 cups of cooked chickpeas
1 tbsp of extra-virgin olive oil
1 tsp of sea salt
Optional: add additional seasoning like smoked paprika, Za'atar, pepper or dried herbs
Spread out chickpeas on a paper towel. Pat dry, then let dry for about an hour (maybe while you fold some laundry or back out some WFH?).
Pre-heat the oven to 400 degrees. Line a heavy rimmed sheet pan with parchment paper or a silpat, and spread the chickpeas evenly on the pan. Place the baking sheet in the center of the oven until the chickpeas crunchy, about 30 minutes. You might want to stir and rotate them every 10 minutes if the heat is not evenly distributed in your oven.
Place hot chickpeas in a bowl and drizzle with olive oil, salt and whatever optional seasonings you're adding. You can store cooled leftovers in an airtight container for up to a week (if you don't eat 'em all up right away!) or add them to other dishes (see below!).
My chickpeas lost their crunch after about an hour, so you may want to add less olive oil or roast them for longer. Personally, I didn't mind because after we were done snacking, we didn't have a ton left, and I just added them to my breakfast...which brings me to part two of this post!
My Favorite Breakfast
This past year, I've gotten into the habit of starting my day with "eggs, beans and greens." I get my protein, fiber and greens in all in one flavorful dish that keeps me full well until lunchtime.
Another bonus is that this is a one-pan dish, the clean-up is easy!
1 or 2 eggs (or more if ya like!)
1/2 cup of canned or cooked beans (black, chickpea or kidney are my go-to)
1 - 2 cups of greens (options: spinach, chard, kale, beet greens, dandelion greens...the list goes on!)
1 tbsp of extra-virgin olive oil or avocado oil
1/2 tsp of salt
Optional toppings: mushrooms, hot sauce, kimchi, pickled radishes, fresh cilantro, ume plum vinegar)
Heat your oil in a pan, then add your washed greens and cover for 1 - 2 minutes on low heat so that they steam. **Note if you are adding shiitakes or any mushrooms, you'll want to add these before your greens so that they cook properly.
Once your greens are mostly wilted, add your beans and stir together. Then crack your egg directly into the pan, salt everything, and cover on low heat.
Check periodically to see if your egg is cooked to your liking. I like mine over-easy, so once I see a thin film of white over the yoke and no gooeyness, I know it's done.
Add your preferred toppings! Keep it simple by adding some flavorful olive oil and salt, or add additional items like the once listed above.
You never want cook this dish on high heat, or the greens will easily burn, so err on the low side! This dish is also delicious topped on steel cut oats.
Let us know in the comments below if you made this and what you thought!