Looking for a salty crunchy snack that is also good for you? Lemon zest roasted chick peas is a healthy and addictive snack you can easily make at home. This snack is high in fiber, protein, and iron, so it will fill you up. As an added bonus, it’s also high in vitamin C which is great for cold season. Plus, it’s roasted to a perfect golden brown, so it looks amazing.
You can easily transport these roasted chickpeas to work! Just put it in an airtight container so the crunchiness isn’t lost. If you are planning on making this for company, make more than you think you’ll need–you’ll be glad you did!
If you’re looking for a super easy and impressive drink to serve this with? Try our sparkling cranberry mocktail.Print
Lemon zest roasted chickpeas are an easy, crunchy, high protein snack that is great on the go or for work. This delicious vegan/vegetarian/gluten free snack has a hint of lemon and salt to add to the flavor.
- 2 16-ounce cans low sodium chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- Freshly grated lemon zest from 1 medium lemon
- Line a baking sheet with foil, and lay paper towel over top. Rinse and drain two cans of chickpeas, then pour them on top of the paper towel. Put more paper towel on top of the chickpeas, then rub the skins off between the two paper towels. In addition, try to remove excess water from the chickpeas by using the same paper towel.
- Preheat the oven to 400 F. Let the chick peas air dry while the oven preheats. Make sure they are in a single layer and not overcrowded so they cook more evenly.
- Start by dry roasting the chickpeas. Cook at 400 F for 12 minutes. Take the pan out of the oven, then use a plastic flipper move the chickpeas around on the pan so the bottoms don’t burn. Rotate the pan and place back into the oven.
- Repeat step 3 one time.
- Lower the temperature to 350 F. Using a large spoon, transfer the dry roasted chickpeas into a medium sized bowl. Pour two teaspoons of olive oil on top. Toss well to make sure each chickpea is coated in oil. Put the chick peas back on the baking tray and sprinkle with salt. Remember to make sure they are in a single layer and not over crowded.
- Cook for 8 minutes at 350 F. Just like in step #3, take the pan out of the oven. Using a plastic flipper move the chick peas around on the pan so the bottoms don’t burn. Taste test the chick peas to see if they are done to your liking. If you like them to be crunchy on the outside, but still chewy on the inside you’ll want to take them out at this stage. Let the chick peas cool on the foil lined baking tray for 4 minutes as they will continue cooking and crisping.
- If you want your chick peas crunchy all the way through, move the chick peas around on the pan, rotate it, then cook for an additional 8 minutes at 350 F. Taste test. If it is to your liking, let the chick peas cool on the pan for 4 minutes. Remember, they will continue to cook during the cooling stage, so they will crisp up.
- Transfer to a medium bowl, toss with freshly grated lemon zest. Taste. If desired, sprinkle a bit more salt and stir gently.
- Serve warm.
- As the chickpeas roast, one or two may pop and fall off the baking sheet to the bottom of the oven. If this happens, immediately remove the tray from the oven and let the chickpeas cool for a couple minutes, then put them back in the oven.
- If you want this snack to taste more lemony. Add a drizzle of freshly squeezed lemon juice along with with the freshly grated lemon zest.
- For maximum crunchiness, eat the same day.