Move over Peanuts – Here comes the ChickPea

Chick Peas, Garbanzo Beans, whatever you decide to call them, are a great source of vegetable protein.  They go great in soups and curries, they whiz up really nice to make a spread or a dip such as hummus and they also taste great when roasted, as I like to do.

When roasted, they’re a great substitute for peanuts, especially if you’re trying to watch what you eat.  And because of that, you can eat as many of them as you want.  They’re crunchy and delicious and don’t let anyone tell you otherwise!

No need to measure out a serving.  You can use fresh chick peas (dried, soaked over night  and cooked) or you can also use canned.

As this is a recipe from the South Beach Diet cookbook, you can enjoy a high-protein snack without meat or cheese.  Of course I altered it a bit, but it’s basically the same recipe.  The original SBD recipe does not call for salt, olive oil or seasoning but I added some just because I wanted a bit more flavor in them.


(The SBD way)

1 can (400g/14oz) chick peas, rinsed and drained

Preheat oven to 180c/350f.

Spread the chickpeas on an ungreased baking sheet in a single layer.

Bake for 50 minutes, or until browned and crisp enough to rattle.


(Terri’s Kitchen way)

1 can (400g/14oz) chick peas

olive oil

salt (optional)

seasoning such as paprika, garlic powder, cumin, etc.

Line baking sheet with foil.  Put chickpeas into a bowl and drizzle olive oil over them and toss to coat.  Sprinkle salt and seasoning of choice and toss again.

Spread on baking sheet in a single layer.  Bake for 20 minutes and stir around.  Return to oven and check and stir at 10 minute intervals until browned and crisp.

When cool, store in airtight container.

Not my photo, but this is what they should look like after roasting


One thought on “Move over Peanuts – Here comes the ChickPea

  1. Pingback: The South Beach Diet Cookbook

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