Roasted Chickpeas: #167 of 1000 Sustainable Food Experiments

My kids used to love the HipPeas dried chickpea snacks, so we decided to try making them at home. They didn’t come out quite as dry, but we got to season them ourselves with salt, olive oil, garlic, and onion powder, so they were very tasty! If you have a can of garbanzo beans lying around, it’s easy to give it a go. Thanks to Angela for the inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($1.50 total)

1 can garbanzo beans, drained – $0.79
1/2 tsp olive oil – $0.05
1 tsp garlic powder – $0.28
1/2 tsp onion powder – $0.14
Salt and pepper to taste

Directions

1. Put the drained garbanzo beans on a towel and gently pat them dry. Transfer to a parchment-lined baking sheet.

2. Drizzle the olive oil and sprinkle the spices over top of the garbanzo beans, then stir them around to coat each one in the yummy goodness. Preheat the oven and get ready to bake.

3. Bake at 400F for 20 minutes. Stir the chickpeas around, then bake for 15 more minutes until they’re a nice roasty brown color. Cool and serve overtop salad or on their own as a crispy, satisfying snack.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

2 thoughts on “Roasted Chickpeas: #167 of 1000 Sustainable Food Experiments

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