Welcome to In The Kitchen With Jackie O! I'm so excited to have you follow along as I share my authentic and generational recipes, adventures through the mountains, and all things family and friends.
I grew up in a family who gathered frequently, cooked phenomenally, and continued traditions that have lasted through many generations. I am here to bring you with a timeless experience, one that will allow you to genuinely connect with loved ones and peers on a personal level through cooking.
I love snacking, especially when it’s healthy! Garbanzo beans, better known as chickpeas, are used in many traditional Mediterranean dishes and are extremely versatile! They can be ground into hummus, added to pasta, or used in a salad.
Since chickpeas are a good source of protein, I decided to try and roast them with lots of herbs to transform them into a day-to-day snack! Instead of using canned chickpeas, I decided to experiment with dried chickpeas. Yes, you read that right, dried chickpeas!
The night before I wanted to cook the little balls of delight, I took a half a pound of dried chickpeas and submerged them in water. I added coarse pink Himalayan sea salt and let them soak overnight. In the morning, I drained the chickpeas and re-submerged them in water for a half a day.
At this point, I could see the chickpeas start to absorb the water because they were starting to almost double in size. Some of them didn’t change in size, but were still soft. These will be the extra crunchy ones once they are roasted. YUM!
TIME SAVER
I am all for saving time in the kitchen and having a phenomenal end result. Its the best of both worlds, right?! If you find that you are really crunched for time but want to still to have these awesome chickpeas for a snack, use canned chickpeasinstead of dried chickpeas and ensure you rinse and dry before mixing with the ingredients listed.
That afternoon, I drained the chickpeas and transferred them to sheets of paper towels. I used another paper towel sheet to pat the chickpeas dry. Once they were dried, I transferred them to a large mixing bowl so I could add the rest of the deliciousness!
I let the oven preheat to 375 degrees Fahrenheit while I continue prepping the chickpeas. All of the herbs, extra virgin olive oil, salt, and pepper get poured over the chickpeas in the large bowl. Using a wooden spoon, I mix everything together until all of the chickpeas are fully coated.
LETS TALK HERBS
For this recipe, I used a ton of fresh herbs from my herb garden wall. Fresh herbs are so tasty and the flavor is more potent compared to dried herbs. If you find that you don’t have fresh herbs on hand, you can substitute for dried herbs. If you use dried herbs, you may need to add a little bit more to ensure the same flavors emulsify when roasting.
After the chickpeas are fully coated, I transfer them to a large baking sheet and pop them in the oven for 30-35 minutes and then top with Parmesan. Once cooled, I add fresh parsley and transfer to a decorative serving bowl.
The chickpeas will last for days after being roasted. I usually keep mine in a bowl with a saran wrap covering or place in an air tight container and they typically keep fresh for up to one week. Happy snacking!
Crunchy. Garlicy. Roasted. These chickpeas will turn into your new favorite snack! Add as part of a charcuterie board to wow your guests or take to work as a side to your lunch for some added protein.
Soak chickpeas in a bowl for 12-24 hours with 2 tbsp of coarse sea salt.
Refrigerate while soaking and change the water out and add additional salt halfway through.
Ensure chickpeas are soaking in double the amount of water it takes to cover the chickpeas. For example, if it takes two cups of water to cover the chickpeas so all are submerged under water, add four cups of water.
Once chickpeas have soaked, dry them on paper towels and pat dry.
Transfer to a large mixing bowl and preheat the oven to 375 degrees Fahrenheit.
While the oven is preheating, put all herbs in a mini food processor and pulse until chopped.
Once chopped, place all herbs in the large mixing bowl with the chickpeas.
Add in minced garlic and extra virgin olive oil to the bowl and mix the chickpeas, herbs, garlic and oil together until the chickpeas are fully coated.
Transfer to a large baking sheet and place in the oven for 30-35 minutes on convection bake once the oven is at temperature.
Once the timer shows ten minutes left to bake, remove the tray and sprinkle the chickpeas with Parmesan cheese and place back in the oven for the remaining ten minutes.
Notes
Since the chickpeas double in size when soaking, this makes sure they stay covered by the water and continue to fully soak.
If you don’t have a mini food processor, you can chop herbs by hand until fine.
You can swap out the dried chickpeas for canned chickpeas as a time saver.
USE YOUR KITCHEN TO CELEBRATE THE FINER THINGS IN LIFE WITH FAMILY AND FRIENDS!
Embrace the Mediterranean culture and join me in bringing people together one spice at a time! Curated cooking classes consisting of classic Mediterranean and American meals and treats coming to you and your loved ones soon! Get ready for a cork popping, belly laughing, jovial time!
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