Roasted Za'atar Chickpeas or Kadami (Definitely not potato chips!)

I admit it. I don’t really like chickpeas. I like hummus but only freshly made hummus. The Jerusalem cookbook’s recipe is fabulous; smooth and silky, creamy and luscious and reminds me of nothing that comes out of a container here. And I love dipping pita into hummus. But truth be told I never even liked the garbanzo beans on a restaurant’s salad bar. (Do they still do salad bars?) So what compelled me to make roasted chickpeas? They have been showing up everywhere and they would make a great bar snack. They are crunchy and salty and fairly good for you. And I made mine with za’atar which I love. But still I am not in love with chickpeas. If I add them to soups, well, that’s OK. But just like I don’t care for bamboo shoots, well, garbanzos-chickpeas-whatever you want to call them are kind of in that category.

I think I was hoping I’d like them. Maybe they could become my perfect snack. Did you know an entire can of chickpeas is 420 calories? Each 1/2c serving has 6g of fiber AND 6g of protein. Maybe I should have another bite. But really I’m an old fashioned girl. I like potato chips. They are salty and full of fat. And they come in a variety of flavors. Plus they are good with dips. And as a side dish for a sandwich. UGH! I better eat more chickpeas.

And I do think I took a pretty good picture. Which is important in the blogosphere. So check them out. Convince me. Feel free to add your own favorite seasonings. Send me a different recipe if you think that will work. Because I really, really do want to like chickpeas!

 Roasted Za’atar Chickpeas or Kadami

1 can of garbanzo beans

1-1 ½   T olive oil

Seasonings of choice (I used 2t za’atar, 1/2t salt, 1/4t smoked paprika)

Preheat oven to 400 degrees.

Drain water from can of garbanzos. Place between a sandwich of paper towels to dry. Rub and the little husks will come off, but you can leave them on if you want.

Place in an 8x8 pan and drizzle with olive oil. Stir well. Place in oven and bake for 30-40 minutes until they are golden and crisp. Do not burn them and don’t undercook them either!

Toss with your favorite seasonings. (A bit like you would popcorn!)

Go ahead. Eat them all. The entire can has less fat than one serving of potato chips. Maybe I’ll have another bite!