Roasted Mediterranean Chick Pea’s Recipe
I was recently in Miami for an event and met a man from Israel. We talked about food of course and he asked if I made any mediterranean dishes. I of course hadn’t really made any unless you count hummus. So I came home and scoured the internet for mediterranean/Israeli flavors and foods. From there I created my family an entire meal. I came up with this recipe to use up some of the canned chick pea’s or garbanzo beans I have because I will only make hummus now from dried chick pea’s. I roasted the garbanzo beans until they were crisp. My daughter and I gobbled the entire can and almost fought over the scraps! They were similar to a corn nut and a perfect crunchy healthy snack. I used a Mediterranean Sea salt that you can purchase HERE. Let me know what you think!
Roasted Mediterranean Chick Pea’s Recipe
Ingredients:
1 can chick peas, drained and rinsed
1 tablespoon olive oil
1 teaspoon McCormick Gourmet Mediterranean Sea Salt Blend
Directions:
Preheat oven to 375. Drain and rinse. Dry on paper towels and place on a cookie sheet. Add the olive oil and seasoning and swish around to coat all the chick peas.
Bake in heated oven. Shake them around (or stir) every 10 minutes until crispy. Mine took about 40-50 minutes. Let cool then enjoy!
- 1 can chick peas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon McCormick Gourmet Mediterranean Sea Salt Blend
- Preheat oven to 375. Drain and rinse. Dry on paper towels and place on a cookie sheet. Add the olive oil and seasoning and swish around to coat all the chick peas.
- Bake in heated oven. Shake them around (or stir) every 10 minutes until crispy. Mine took about 40-50 minutes. Let cool then enjoy!
