Crunchy chickpeas ( aslo known as garbanzo beans ) were all the rage a few years ago and I just could not get into them. Now, I can not get enough of them. I think it helps that Mike likes them now as well.

Since being back from our cruise I have been on a “get your ass back to reality” way of living. This means I am really watching my macros when creating meals. I do not always spend the time to count macros and calories but doing it a few times a year for a few weeks keeps me on track. I use Cronometer Premium. It was only $40 a year and is very worth it to me because you can add in recipes from a URL. ( If you want to try out Cronometer DM me I think I can get you a $5 off coupon )

One of the reasons I like chickpeas is because they have a great nutrition profile. Chickpeas are a great source of protein, fiber, and various vitamins and minerals. They are particularly high in folate, iron, phosphorus, and B vitamins, making them a nutritious addition to a balanced diet. We buy raw chickpeas and then pressure cook them in the Instant Pot. If you do not have a pressure cooker you can also soak your chickpeas over night then cook them on the stove.

Once your chickpeas are cooked, rinse them and then dry them with a towel. Add your chickpeas to a big bowl and pick your favorite spices and mix them in with the chickpeas.

PS: You can also use canned chickpeas just make sure you rinse, drain and dry them first.

Here are two of my favorite recipes for crunchy chickpeas:

Crunchy Curry Chickpeas

Ingredients
  

  • 425 grams cooked chickpeas or 1 15 oz canned chickpeas
  • 2 tsp curry powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1-2 sprays avocado oil

Instructions
 

  • Preheat the oven or air fryer to 220 Celcius or 425°F. If roasting in the oven, line a rimmed baking sheet with parchment paper. If you are using an air fryer I highly recommend lining the basket with parchment paper.
  •  In a medium bowl, season the chickpeas with the curry powder, garlic powder, onion powder, and salt. Toss to coat well.
  • Spread the chickpeas over the prepared baking sheet or in the basket of the air fryer and lightly spray with avocado oil. Cook for 10 to 13 minutes, until the chickpeas are golden and crispy. Taste and adjust the seasoning with more salt, if needed. Serve hot or at room temperature as a snack, salad topping or even mixed into a green salad.
  • Store leftovers in an airtight container at room temperature for up to 2 days. I do find that they lose a little of that crunch when storing them. I like them a little softer as well so it is ok. If you want that crunch feeling just plop them back in the oven or air fryer for a bit.

Crunchy Moroccan Chickpeas

Last month we visited Morocco and fell in love with the flavors of Morocco. These chickpeas take us back in time and we cherish every bite.

Ingredients
  

  • 425 grams cooked chickpeas or 1 15 ounce can chickpeas
  • 2 1/2 tsp sweet paprika
  • 1/2 tsp salt
  • 1 tsp turmeric
  • 1-2 sprays olive oil or Avocado oil

Instructions
 

  • Preheat the oven or air fryer to 220 Celcius or 425°F. If roasting in the oven, line a rimmed baking sheet with parchment paper. If you are using an air fryer I highly recommend lining the basket with parchment paper.
  • In a medium bowl toss the sweet paprika, salt, and turmeric. Toss to coat well. Spread the chickpeas over the prepared baking sheet or in the basket of the air fryer and lightly spray with avocado oil.
  • Cook for 10 to 13 minutes, until the chickpeas are golden and crispy. Taste and adjust the seasoning with more salt, if needed. Serve hot or at room temperature as a snack, salad topping or even mixed into a green salad.
  • Store leftovers in an airtight container at room temperature for up to 2 days. I do find that they lose a little of that crunch when storing them. I like them a little softer as well so it is ok. If you want that crunch feeling just plop them back in the oven or air fryer for a few minutes.