How to make salty granola with oats and chickpeas: the addictive recipe to complete your salads, creams and much more

Desserts

We have already seen that granola differs from muesli or ordinary cereals in its indeterminate mix of ingredients and, above all, in its crunchy texture. Without abusing it, we like to prepare it at home using the traditional method or using the oven, but today we propose to try a salty variant to take it out of the sweet world for good.

The idea is simple: combine ingredients that work just as well in sweet and savory recipes, flavoring them with curry spices and adding a little quality oil to help roast the mixture in the oven. It is not as crunchy as ordinary granola, because we do not add any type of sugar, but the result does have a point of crunchy texture, which is great for dressing salads, soups and cold or salty creams, or to take with yogurt at any time of the day.

Ingredients

For 12 people
  • Cooked chickpeas 250 g
  • Fine rolled oats 250 g
  • Seed mix to taste 150 g
  • Raw peanuts or other dried fruit (hazelnuts, almonds, cashews) 100 g
  • Ground curry or spice mix to taste 10 g
  • Coarse salt (approximately 2 level teaspoons) 8 g
  • Extra virgin olive oil 70 ml

How to make salty oatmeal and chickpea granola

Difficulty: Easy
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m

Preheat the oven to 180ºC and prepare a large ovenproof dish or dish, covering it with non-stick paper. Drain the chickpeas well, rinse and dry thoroughly, carefully. If we have time and desire, we can peel them so that they come out with a better texture, but it is optional.

In a bowl, mix the oat flakes with the dried chickpeas, the seeds and the peanuts. Add the curry and salt, stir and add the olive oil, mixing until you have a homogeneous combination. Adjust the ingredients to taste if desired, with more spices or more nuts.

Spread on the tray in a single layer and bake for about 25-30 minutes, turning the tray halfway through cooking so that they toast more evenly. Watch that they do not burn, because each oven is different. Wait for it to cool down before storing in an airtight container.

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