Crunchy, salty, and oh so yummy! Chickpeas, are inexpensive, readily available in your local supermarket, and packed with fiber, protein, folate and iron.. When roasted, chickpeas become crunchy, almost like a nut. They are great as a snack or sprinkled on salads in place of croutons. The key to this recipe is to keep stirring the chickpeas as they cook, and checking often to make sure they are golden brown, but not too done. You want them crispy!
Prep Time: 5 minutes
Cook Time: 20-30 minutes
Yield: 2-3 servings
Ingredients
1 15 oz. can chickpeas
1 Tbsp. olive oil
kosher salt or sea salt, or garlic salt
Paprika, cayenne, or curry powder ( optional)
To Prepare
Preheat oven to 425 degrees F
Toss chickpeas with olive oil and kosher salt.
Spread out in an even layer on a heavy baking sheet lined with parchment paper
Roast 20-30 minutes.
Take out of oven and sprinkle with your spices
Store at room temperature lightly covered but best when just cooked
Note: For best results, watch the chickpeas carefully. There is a perfect point when the chickpeas become crunchy and golden, almost like nuts. Roast them too long, and they get too hard. Too short, and they taste too soft.
Makes 3-4 servings.