Roasted Chickpeas

I only discovered roasted chickpeas a few months ago, and since then they’ve become a staple snack. These little guys are amazing. I add them to salads, eat them on their own, and have even been known to carry a little bag of them around in my purse to combat hunger-induced crankiness.

I usually make a batch each week and have been playing around with seasonings. I recently tried out brown sugar and cinnamon. I was pretty skeptical but they’re delicious – the brown sugar caramelizes in the oven and they taste like honey roasted nuts. YUM!

Sweet and salty

Whether you’re using canned or cooked dried chickpeas, make sure you really dry them off before adding seasoning. I line a baking sheet with a layer of paper towel, put the chickpeas on, top with another layer of paper towel and let them dry while the oven preheats. Then, before adding seasonings, I rub them between the paper towels to really dry them off.

Most recipes I found online call for 1.5-2 tbsp oil, but I found that this is too much and makes them lose their crunchiness faster. I use as little oil as possible and make my oven hot hot hot (I’m impatient) to get a good crunchy result.

Seasonings

Try whatever you like, but these are some of my favourites:

Spicy: sprinkle with a generous pinch of sea salt, cracked black pepper, crushed chili flakes, cumin, and paprika

Sweet: Sprinkle with brown sugar, cinnamon, and a little bit of sea salt

Savory: Sprinkle with a good pinch of sea salt, cracked black pepper, garlic powder, and dried herbs like basil. oregano, parsley, or rosemary

Ingredients

1 can (or 2 cups dried and cooked) chickpeas

Drizzle olive oil

Seasonings (see above)

Directions

Heat oven to 425. Line a baking sheet with aluminum foil

Drizzle with olive oil and toss with seasonings of your choice

Place on baking sheet and roast about 15 minutes. Turn them over a bit with a spatula and return to the oven for another 12-15 minutes

I find these yummy little guys lose their a bit of a crunch after a few days. Store in an airtight container and if you want to re-crunch them, return to an oven heated to 425 for 5 minutes.

 

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