Roasted almonds and chickpeas with cumin salt
This recipe features roasted almonds and chickpeas seasoned with cumin and rosemary, creating a nutty, earthy snack. Easy to prepare, it offers a delightful crunch and warm, aromatic flavors.
Cook time 35 min
Prep time 5 min
Ingredients:
1/3 can canned chickpeas1/4 cup olive oil
1 cup almonds
1 tsp ground cumin
1 tsp salt
1 tbsp rosemary
Roasted almonds and chickpeas with cumin salt is a healthy and delicious snack, perfect for any occasion. Combining the nutty flavors of almonds with the subtle earthiness of chickpeas, this recipe is enhanced by the bold notes of cumin and rosemary. It’s an easy-to-make treat that is both nutritious and flavorful.
Instructions:
- Preheat your oven to 350°F (175°C).
- Drain and rinse the chickpeas thoroughly under cold water. Pat them dry using a clean kitchen towel or paper towels. Removing as much moisture as possible will help them roast better.
- In a large bowl, combine the drained chickpeas, almonds, and olive oil. Toss them well to ensure they are evenly coated with the oil.
- Add the ground cumin, salt, and chopped rosemary to the bowl. Mix thoroughly so that the spices and herbs are evenly distributed over the chickpeas and almonds.
- Spread the seasoned chickpeas and almonds in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure they're not overcrowded to ensure even roasting.
6. Bake:
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring every 10 minutes to ensure even cooking. The chickpeas should be crispy and the almonds should be golden brown.
- Once roasted, remove the baking sheet from the oven and let the mixture cool completely on the baking sheet. The chickpeas and almonds will continue to crisp up as they cool.
8. Store:
- Once fully cooled, store the roasted chickpeas and almonds in an airtight container. They can be kept at room temperature for up to a week.
Enjoy your delicious and crunchy roasted almonds and chickpeas with cumin salt as a healthy snack!
With just a few simple ingredients and steps, you can prepare a scrumptious snack that is both tasty and good for you. Roasted almonds and chickpeas with cumin salt make for a versatile addition to any meal plan, suitable for parties, or just as a wholesome everyday snack. Enjoy the perfect blend of crunchy texture and rich seasoning in every bite!
Roasted almonds and chickpeas with cumin salt FAQ:
Bake the mixture for 25-30 minutes at 350°F (175°C), stirring every 10 minutes to ensure even cooking.
The chickpeas should be crispy, and the almonds should be golden brown. Keep an eye on them as oven temperatures can vary.
Yes, store them in an airtight container at room temperature for up to a week. Make sure they are completely cooled before storing.
You could use other legumes like roasted edamame or even nuts like cashews, but the texture and flavor will change slightly.
You can reduce or omit the salt and adjust the cumin and rosemary to your taste. Consider using salt substitutes for a lower sodium option.
Tips:
- Ensure that the chickpeas are well-dried after rinsing to achieve maximum crispiness.
- You can add a bit of garlic powder for extra flavor.
- Stir the mixture halfway through baking to ensure even roasting.
- Store any leftovers in an airtight container to maintain their crunchiness.
- Experiment by adding other spices like paprika or cayenne pepper for a bit of heat.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 6g
Carbohydrates 11g
Fiber 4.26g
Sugar 1.94g
Fat 20g
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