Best Chickpea Snack Recipes

SIMPLE ROASTED CHICKPEA SNACK

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Steps:

• Rinse and drain the garbanzo beans; place in a bowl.
• Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
• Remove potatoes, drain and set aside to cool.
• In a small mixing bowl, mix the tamarind paste and water.
• Add the chili powder, sugar and salt; mix well.
• Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
• Mix well and adjust salt to taste.
• Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.

CRISPY CHICKPEA SNACK

Steps:

• Drain, rinse, and spread chickpeas on paper towels. Let air-dry for 1 hour, then pat dry.
• Preheat oven to 400 degrees.
• Pour oil onto a rimmed baking sheet and preheat in oven for 10 minutes. Carefully remove pan from oven and add chickpeas. Toss to coat. Roast, stirring a few times, until golden and crispy, 30 to 35 minutes. Let cool to room temperature, then toss in a bowl with garam masala, 1/2 teaspoon salt, and a pinch of pepper. Chickpeas can be stored in an airtight container at room temperature up to 5 days.

PESTO CHICKPEA SNACK SALAD RECIPE BY TASTY

Steps:

• Combine all ingredients in a small bowl.
• Mix thoroughly. Serve.
• Enjoy!

CRISPY CHICKPEA SNACK MIX

Steps:

• Heat oven to 350°F.
• Melt 1 Tbsp. butter; mix with Worcestershire sauce until blended. Pour over chickpeas in medium bowl; mix lightly. Spread onto parchment-covered rimmed baking sheet.
• Bake 35 min., stirring after 20 min. Meanwhile, combine cereal, popcorn and crackers in large bowl. Melt remaining butter. Add to dressing mix; whisk until blended. Pour over cereal mixture; mix lightly.
• Spoon cereal mixture evenly over chickpeas; sprinkle with cheese. Bake 20 to 25 min., stirring after 15 min., or until cheese is golden brown. Cool completely.

SPICED POPCORN AND CHICKPEA SNACK

Steps:

• Put about 1/3 cup of the roasted chickpeas in a spice grinder and grind until powdered but not pasty. Transfer to a small bowl and stir in the paprika, ginger, cayenne, garlic powder, onion powder, allspice and 1 teaspoon salt.
• Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add a few kernels of popcorn. Once they begin to pop, scatter in all of the popcorn and cover the pot. Cook and shake the pot until the popcorn pops and the popping noise subsides, 3 to 4 minutes.
• While still hot, add the remaining chickpeas and drizzle all with the melted butter. Toss well. Sprinkle with the spice mix and toss well again. Serve.

GUASANAS (MEXICAN FRESH CHICKPEA/GARBANZO SNACK)

Steps:

• Wash the chickpeas.
• Add the salt to the water.
• Heat a cast iron skillet or a griddle.
• Pour the salted water onto the skillet.
• Put the chickpeas, still in their pods, in the steaming water.
• Let steam for a few minutes, until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw, so they really don't need to cook much.
• Remove all the chickpeas in their pods from the skillet. Shell and eat as a healthy snack.

CHICKPEA SNACK

Steps:

• Heat olive oil; add onion, small hot chilies, curry powder, and mustard seed.
• Fry just a little.
• Add chickpeas until lightly toasted.

KID PLEASING SIMPLE CHICKPEA SNACK

Steps:

• Preheat an oven to 350 degrees.
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

TRINIDAD AND TOBAGO DOUBLES (CHICKPEA SNACK SANDWICH)

Steps:

• Make dough:.
• In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
• In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
• Make filling:.
• If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
• In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
• Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
• Assemble:.
• Punch down risen dough and allow to rest 10 minutes.
• Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
• In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
• Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.
• *Cooks notes*:.
• -The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons.
• -The hot sauce traditionally served with doubles is made from yellow habañero peppers. Matouk's is a popular brand, but other hot sauces can be substituted according to your preference.
• - Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely.

DR OZ'S ROASTED CHICKPEA SNACK

Steps:

• Drain the chickpeas well and rinse the chickpeas to get rid of the goo found on the inside of cans of chickpeas.
• Toss the chickpeas in olive oil, salt and cayenne. If cayenne is too spicy for you, try other spices like garlic powder or onion powder.
• Place the chickpeas on a cookie sheet in a single layer.
• Roast the chickpeas for an hour at 400 degrees - shaking the pan several times throughout the cooking process.