Rockin’ Roasted Chickpeas
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Skill level: Intermediate
Servings: 50
Ingredients
5 pounds 6 ounces (¾ gallon + ½ cup) Garbanzo Beans, low-sodium, canned, drained or cooked from dry
¼ cup Oil, Olive or Vegetable
1- 2 tablespoons Salt
¾ – 1 teaspoon Pepper, Red or Cayenne
1/8 cup + 1 teaspoon Rosemary, dried
Servings: 100
Ingredients
10 pounds 12 ounces (1 ½ gallons + 1 cup) Garbanzo Beans, low-sodium, canned, drained or cooked from dry
½ cup Oil, Olive or Vegetable
2 – 4 tablespoons Salt
1 ½ – 2 teaspoons Pepper, Red or Cayenne
¼ cup + 2 teaspoons Rosemary, dried
Preparation
1. Rinse and drain chickpeas very well in strainer. Allow all excess water to be removed.
Optional: Chickpeas can be stored in a cooler overnight to dry. Layer chickpeas on parchment lined sheet pan. Cover chickpeas with another sheet of parchment paper to dry.
2. In a bowl, toss chickpeas with the oil, salt and pepper.
4. Arrange in a single layer on baking sheet.
5. Roast at 350°F for 30-40 minutes, until chickpeas are golden brown and rattle when shaking the baking sheet.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
6. Transfer the roasted chickpeas to a bowl and toss with rosemary, if using.
7. Cool completely. Store in an airtight container for up to one week.
Serving information
Portion ¼ cup roasted chickpeas into individual cups to provide 1 meat/meat alternate or ¼ cup legume vegetable.
Nutrition information per 1/4 cup serving
Calories: 57 Total Fat: 3g Saturated Fat: 0g Monounsaturated Fat: 2g Polyunsaturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 6g Fiber: 2g Total Sugar: 1g Protein: 2g Sodium: 132mg Vitamin A: 1μg Vitamin C: 0mg Calcium: 17mg Iron: 1mg Folate: 11μg
