Last night I made pasta with roasted cauliflower, chickpeas, and ricotta. I altered the recipe a bit — I halved the pasta, omitted the croutons, and topped it with shaved parmesan reggiano — and it was subtly and thoroughly delicious, but that’s not what this post is about.
Have you ever (or ever even heard of) roasted chickpeas? Holy man, guys!
When you roast chickpeas with olive oil, salt, and pepper, they get surprisingly crunchy and nutty, kind of like, well, CornNuts. Yes, CornNuts, the delicious, crunchy, terribly processed (what ARE they, anyway??) junk food that I was forbidden to eat as a kid.
Seriously, what a fun snack! I want to roast up a bunch to take in my lunch, so I can feel like a kid with a naughty snack — except it will be delicious and nutritious and wholesome. I like this idea. Yum!