We’re not sure if it’s the upcoming spring holiday (get it? CHICKpeas?) or the fact that they’re harvested right here in Montana, but we at Sageborn have been searching for the perfect delicious snack and believe we’ve finally found it in the chickpea.
Chickpeas are loaded with plant powered protein and fiber. You can purchase them dried or canned but either way, removing the skin from the chickpea is key in achieving the crunch that makes them so tasty. And because we love a good crunch, we believe the little extra preparation time is well worth it.
Having healthy, real food snacks on-hand throughout the day is important when committing to healthy eating. It's so easy to grab a candy bar or bag of chips in a moment of low blood sugar during a busy day. Instead, we recommend making a weeks batch of healthy snacks on Sunday so you can carry them with you during the busy week.
Learn more about our daily practices for naturally vibrant skin.
This recipe allows for you to decide which flavor of chickpeas you would like to make. We’ve created a sweet and a savory option so you can choose the one that sounds the best (or make both).
Ingredients: (choose organic when possible)
- 30 ounces of chickpeas (roughly 2 cans)
- 1 TBSP of oil (olive, avocado, sunflower, or grapeseed)
- 1 TBSP maple syrup
- 1 tsp sea salt
- 1.5 tsp cinnamon
- 1 tsp dried oregano
- ¼ tsp cayenne
- ½ tsp garlic powder
- ½ tsp onion powder
- 1.5 tsp sea salt
Or DIY Flavoring...
- Ideas: balsamic and black pepper, cardamom and cayenne, mustard powder and honey, curry and cumin, ginger, turmeric and honey, you get the idea! Don’t forget to add sea salt, it will bring out the flavor of the other spices.
- Preheat oven to 425 degrees.
- Drain, rinse, skin* & dry chickpeas (the drier they are, the more crunchy they’ll be).
- Spread the chickpeas out on a baking sheet and place in oven for 10 minutes.
- Remove baking sheet from the oven and transfer chickpeas to a bowl. Add oil and all spices depending on which chickpeas you’re making (sweet or savory).
- Place chickpeas back onto the baking sheet once they’re evenly coated. Bake for another 15 minutes until they’re lightly charred and golden.
- Turn oven off and let chickpeas cool while inside oven (this helps them dry while cooling). Enjoy!
*More on skinning chickpeas
We’ve tried lots of skinning methods involving baking soda, cooking, scrubbing, rinsing, and skimming. The cleanest, most thorough method is this:
Line a baking sheet with a clean towel. Spread the rinsed chickpeas out, and cover with another clean towel. One at a time, use your fingers to remove the skin of each chickpea. Simply hold a bean with your dominant set of fingers, pinch, and let the chickpea fly into your other hand. And repeat, repeat, repeat! Let the skins collect in your dominant hand, and let the naked chickpeas collect in your other hand. It’s tedious, sort of fun, and definitely better with (insert your favorite playlist or album name) and takes less than 5 minutes with a partner, 10 minutes solo. Find your inner chickpea zen!