Pinned and Did – Baked Chickpeas

I love a snack. I think this was instilled in me early because my family always seems to have some snacks lying around in the afternoons, or “nibblies” as my mom refers to them. One of my favorite snacks is wasabi peas – I love the crispiness and the texture plus the wasabi flavor… mmm mmm mmm. 

When I was traveling down the Pinterest rabbit hole one day, I saw that someone had captioned a pin about baked chickpeas as “Perfect for people who love wasabi peas”. Much like people who like big butts, I cannot lie – and this was totally me. 

The problem is – I don’t like chickpeas. As an ingredient in hummus, yes. By themselves, no. But I decided this would be an easy thing to try. The original pin I found was from PrincessPinkyGirl and the recipe is found here

I didn’t want to use the seasonings that she posted, so I opted to try two of my own: Old Bay and Garlic & Parmesan.  (Yes. I am obsessed with Old Bay. Don’t even get me started…)

You obviously start with… 


Theoretically, you can also cook your own but I don’t have a clue how to do that, so I just bought a can on my trip to the store. 

Drain the chickpeas and rinse them well. Then spread them out on paper towels to get them as dry as possible. 


For the Old Bay, I mixed 1 tbsp of olive oil with 1 1/2 tsp of Old Bay Seasoning. 


For the Garlic & Parmesan, I mixed 1 tbsp + a bit olive oil with 1 tsp garlic salt and 1 1/2 tsp grated parmesan cheese. 



Toss the chickpeas in the seasoning, and spread on a baking sheet. 


Bake these in a 400 degree oven for about 35 minutes. This was the tricky part… there’s no exact calculation of time I can give you for when they will be perfectly done – and admittedly, I think in hindsight I let mine go a little too long. I think the best thing is to start checking them at 30 and taste and see if you like where they are. 


When they are ready, eat them. If you want to store them, make sure they are completely cool before you put them in a container – you want them to stay crispy. 


Verdict: They aren’t my beloved wasabi peas. First, chickpeas smell like dog food in the can,  which is not particularly appealing when I’m making a yummy snack item. I persevered. They are … okay. I can see why people like them, especially if you like chickpeas to begin with. On the bright side, they are easy to make and fast to prepare – and the skies the limit when it comes to flavors. It’s worth trying to see if you like them, definitely. 



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