Roasted Crunchy Chickpeas with Camelina Oil - Goodness Me!

Roasted Crunchy Chickpeas with Camelina Oil

by Katie Mitton March 29, 2016 8 Comments

Roasted Crunchy Chickpeas with Camelina Oil

If you're a potato chip fan or a lover of salted peanuts, we have a delicious snack for you that's healthier than both of those--all natural roasted chickpeas!  

Chickpeas are a great natural source of protein and fiber, which are key components to any snack or meal. They are delicious blended into hummus, topping a salad, stirred into stir-frys, or roasted into delicious crunchy chickpeas like the recipe below. This recipe also uses camelina oil, which is an oil that is high in omega-3 and has a high heat tolerance, meaning it's okay to be used in your oven. And the salt seasoning mix? A healthy blend of all natural spices and seasonings that will nourish your body. 

Making these delicious chickpeas at home means that you can avoid the less-than-desirable ingredients and side effects of conventional salty snacks like potato chips or salted nuts. Potato chips are often fried in harmful oils, or have too many ingredients to name (and some you can't pronounce!). They are inflammatory and not great for the waistline. Nuts are a healthier choice, but often people opt for nuts that are coated in table salt, sugar, or other seasonings that might take away from the nutritional value. Plus, people's nut of choice is the peanut--not the healthiest of the nut family (definitely reach for almonds or walnuts, instead!). These chickpeas help you avoid all these problems. They are healthy, natural, roasted instead of fried, and made with all natural spices and oils that actually nourish your body.  

The next time you're craving a snack, make a batch of these crunchy roasted chickpeas. They're quick and easy, won't leave you feeling guilty, and will fill you up in a healthy way. Enjoy!  

Crunchy Roasted Chickpeas

2 cans chickpeas

2 Tbsp. camelina oil

Seasoning salt mix  

Rinse chickpeas well in a colander.  Remove to a cookie sheet lined with paper toweling.  Use another paper towel to dry the beans and remove any visible skins.  Pour dry chickpeas into a bowl and coat with camelina oil.  Bake chickpeas on a parchment lined cookie sheet at 400°F for approximately 30-40 minutes or until chickpeas are crunchy.  Sprinkle with seasoning salt.  Let cool completely. 

Seasoning Salt Mix

2 Tbsp. Herbamare

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. paprika

Combine spices well together.  Place in a spice jar.  

You can find all of these products at your nearest Goodness Me! location! Click here to find your nearest store. Or, check for the products online.




Katie Mitton
Katie Mitton

Author


8 Responses

Sandra
Sandra

March 01, 2016

After 40 minutes the chickpeas were still moist – not crunchy at all. If making this recipe, bake them for longer.
Also, I added cayenne pepper to the spice mixture to give them a bit of a kick. Although this improved the flavour, they were still not very pleasing because of the no-crunch problem.

Katie Mitton
Katie Mitton

March 01, 2016

Hi Carla, you can use a different type of oil, though camelina oil is very heat stable. Make sure to use a heat stable oil so the good fats are not harmed at the high temperature! :)

Carla
Carla

March 01, 2016

Can you use a different type of oil?

Lori Piper
Lori Piper

March 01, 2016

should provide nutritional information with the recipe

Lynn Robertson
Lynn Robertson

March 01, 2016

Could you possibly give nutritional information with your recipes, please. Very useful, especially when planning for a diabetic diet.

Thanks

Katie Mitton
Katie Mitton

March 01, 2016

Hi Sandra, thanks for trying the recipe! The chickpeas should be completely dry when going into the oven (save for the oil). The 40 minutes worked for our recipe testers, but each oven is different so you may need some more time with yours. Enjoy!

Katie Mitton
Katie Mitton

March 01, 2016

Hi Lynn, this is something we are working on! Thanks for your patience :)

Katie Mitton
Katie Mitton

March 01, 2016

Hi Lori, this is something we are working on! Thanks for your patience :)

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