Crispy, savory and totally (warning!) addicting, these truffle roasted chickpeas are the perfect snack for the afternoon snack attack! I started working a few days out of the week at a shared work space in Boston a few months ago. It’s been pretty great so far. I’ve met some cool new peeps outside of the nutrition bubble I tend to exist in, I now put on makeup and brush my hair 2-3x per week (haha), I get a nice brisk walk in in the morning, catch up on my podcasts during my morning commute (OMG, a commute! I’m a normal human being again!), and I get to eat ALL the Justin’s PB and Biena chickpea snacks that I want. Oh, and there’s a wall of tea. No joke. An entire wall dedicated to loose leaf tea. It’s like Teavana only you’re not in a mall – you’re at work. So basically, the new office space has everything I could ever need and then some.
But with an unlimited supply of chickpea snacks, this has quickly become my go-to afternoon snack. But what do I do with my days working from home?! How will I ever fuel my recipe testing and dish cleaning in the kitchen? It was time to make my own chickpea snacks at home. But the big question at hand was what do we flavor them with?!
Well if you know me well, you know I have a mild obsession with all things truffle. If you’ve been sticking around this blog long enough, you’ve put up with my love of truffles with my Parmesan Truffle Zucchini Chips, Truffle Eggs Benedict and Parmesan Truffle Parsnip Fries. Well I hope you like truffles because I’ve gone and done it again. I busted out the truffle salt for some chickpeas.
But seriously, truffle has the power to transform your food. That savory, rich umami flavor is worth drooling over. If you haven’t tried truffle yet, go out and splurge and get yourself some truffle salt or truffle oil. And then make these roasted chickpeas. Only three ingredients and ready in 30 minutes!Why chickpeas? Because chickpeas are the new potato chips. Duh. No, but for reals, chickpeas are super nutritious – a good source of vegetarian protein, an excellent source of fiber and a good source of vitamins and minerals like iron, potassium and folate. Plus, when they’re crispy and salty, they’re sure to satisfy any snack craving.
- 2 (15 ounce) cans chickpeas, rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon truffle salt
- Preheat oven to 400 degrees F.
- Dry off rinsed chickpeas by letting them air-dry or rolling them between two clean dish cloths or paper towels (the drier the chickpeas are, the crispier the end result!).
- Transfer chickpeas to a baking sheet, drizzle with olive oil and toss to coat.
- Bake for 25-35 minutes, or until crispy, tossing chickpeas every 10 minutes or so.
- Remove chickpeas from oven, sprinkle with truffle salt and toss to coat.
- Enjoy 'em while they're hot!
Check out some of my other pulse recipes below: