Oven-Roasted Chickpeas
Servings: 1.5 cups
Cost: $7
Use this simple and delicious chickpea recipe to add flavor and texture to soups, salads, or just enjoy them as a snack.
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Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1 - 15 oz. can of chickpeas drained, rinsed, and dried (about1 1/2 cups)
- Extra virgin olive oil
- Sea salt
- Paprika curry powder, ground ginger, or Cajun seasoning (optional)
Instructions
- Preheat the oven to 425° F and line a large baking sheet with parchment paper.
- Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins. Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens and cook times can vary, if your chickpeas are not crispy enough, keep going until they are.
- There may be some chickpeas that begin to pop like popcorn. Check for the chickpeas that are crispy and remove them while the rest continue to cook.
- Remove from the oven and toss with a pinch of your favorite spices, while the chickpeas are still warm, if using.
- Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.