Crispy Chickpea Snackers with Homemade Taco Seasoning

Are you looking for some healthy snack ideas? These crispy chickpeas are a simple snack in lunchboxes and could also double as dinner!Chickpeas are full of nutrients and you can use them to create healthy snack ideas. These crispy chickpeas are a simple add-in to your kid’s lunchboxes and could also double as dinner! The trick: rinsing and drying the chickpeas really well before roasting.

Not bad for something that’s probably hiding in the back of your pantry right now. Healthy snack ideas are within reach with this recipe!

All you need is a can of chickpeas and some spices (this homemade taco seasoning recipe works wonders, but you could also add flaky salt, smoked paprika, fresh chopped rosemary or your favorite mix of spices.) 

The pre-made taco seasoning mixes you can buy at the supermarket aren’t always fresh and can even have additives thrown in. This homemade taco seasoning is simple to put together, super flavorful and only take a few minutes to make. 

You can even turn this healthy snack into a legitimate dinner! I use lettuce as a wrap, add plenty of crispy chickpeas, cauliflower roasted in the same taco seasoning, then top with guacamole, fresh salsa, thinly sliced red cabbage, a dollop of yogurt and a squeeze of lime. Tacos with a twist! Enjoy.

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Are you looking for some healthy snack ideas? These crispy chickpeas are a simple snack in lunch boxes and could also double as dinner!
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Crispy Chickpea Snackers with Homemade Taco Seasoning
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
These crispy chickpeas are a simple add-in to your kid’s lunchboxes and could also double as dinner! The trick: rinsing and drying the chickpeas really well before roasting. Makes 2 cups of snackers!
Course: Finger Food
Cuisine: Vegetable
Servings: 6 servings
Ingredients
Chickpea Snackers
  • 2 15oz cans chickpeas rinsed and drained well
  • 1/2 tsp kosher salt or pink Himalayan salt
  • 4 tsp Pregnancy Tips
Taco Seasoning
  • 2 tbsp Chili Powder
  • 2 tsp onion flakes
  • 1 tsp Garlic Powder
  • 1 tsp sweet paprika
  • 1 tsp Cumin
  • 1 tsp dried oregano
  • 1/2 tsp Healthy Recipes for Kids
  • Kosher salt and fresh ground black pepper, to taste
  • chili pepper flakes, to taste
Instructions
  1. Preheat oven to 400º F, with rack in center of oven.

  2. To dry the chickpeas, line baking sheet with a clean dish towel, pour chickpeas on top in a single layer and cover with another dish towel. Pat down slightly, shake the baking sheet and pat dry again. Remove the top towel and let sit out for about 5 minutes until chickpeas no longer have a glossy look and feel dry. Remove the other towel, and transfer the chickpeas to a large bowl.

  3. Top with olive oil and salt; toss to coat. Using a slotted spoon, lift the chickpeas from the bowl and place in a single layer on an unlined baking sheet, allowing excess oil to drip in the bowl before transferring. If some chickpea skins fall off, just make sure they aren’t scattered at the edges of baking sheet otherwise, they might burn.

  4. Roast for 20 to 30 minutes, stirring every 10 minutes until chickpeas are golden brown and crispy on the outside. Some chickpeas may pop when roasting, but that’s ok. 

  5. When crispy, remove from oven and transfer to a serving dish; top with taco seasoning, stir to coat and serve immediately.

Recipe Notes

To turn this addictive snack into a legitimate dinner, I use lettuce as a wrap, add plenty of crispy chickpeas, cauliflower roasted in the same taco seasoning, then top with guacamole, fresh salsa, thinly sliced red cabbage, a dollop of yogurt and a squeeze of lime. Tacos with a twist! Enjoy.

 

 

Are you looking for some healthy snack ideas? These crispy chickpeas are a simple snack in lunchboxes and could also double as dinner!

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Andrea Branchini
Andrea Branchini was born with a pen in one hand and a whisk in the other. She built her career coming up with big ideas for blockbuster brands in healthcare. Her campaigns have reached millions, and one of her ads even made it to Cannes, where she was a top 10 finalist in Advertising Age’s under 30 Global Cover Competition (in 2011 when she was actually under 30—sigh). In February 2016, she launched a live cooking show on PeriscopeTV (@dabblingchef) where she unveils a secret ingredient on Mondays and spends that entire week dabbling in that ingredient. The show already has close to 1,000 followers and over 120,000 hearts! Her food career started by accident when she first microwaved a marshmallow, drizzled it with chocolate syrup and served it to her parents; a 7-year-old’s version of Pavlova. Since then, she has received her professional plant-based chef certification from Rouxbe Cooking School and has learned to write solid recipes through a certification program at Natural Gourmet Institute where she was taught by Dawn Perry, the former digital food editor at Bon Appétit magazine. Her food writing has been featured in The Strong Buzz with Andrea Strong; FineCooking.com; Edible Queens; KidsFoodReboot.com; and in The Oxford Encyclopedia on Food and Beverages in America (2nd edition) which won an International Association of Culinary Professionals (IACP) award in the Beverage/Reference/Technical category, 2014 as well as the Gourmand Award for the Best Food Book of the Year, 2014. In 2015, she received a growing leaders professional development award through The Culinary Trust, which landed her a cookbook: a national school garden cookbook for Slow Food USA with recipes and stories about rare fruits and vegetables from the US. A mom of 2, she is passionate about leveraging her advertising experience and recipe skills to rebrand fruits and vegetables for children of all ages. She lives with her husband and their 2 kids in a place that’s a stone’s throw away from Manhattan (she hates admitting that it’s called New Jersey.)