Crispy Roasted Chickpeas

Use as a crunchy topping on our spicy Moroccan Chard Salad or just for munching.

Crispy Roasted Chickpeas

  • 1 15-ounce can of chickpeas (garbanzo beans), drained and rinsed
  • 1 Tablespoon of olive oil or olive oil spray
  • ½ teaspoon salt (or to taste)
  • black pepper, to taste
  • ½ teaspoon of your favorite spices or spice blend, such as chili powder, cumin, garlic powder, or curry powder

 Instructions

Preheat oven to 400°F. Spread chickpeas out on a paper towel or kitchen towel. Cover with another towel and rub dry, removing loose skins. Toss chickpeas with olive oil or coat with spray and sprinkle with salt, pepper, and your choice of other spices. Line a baking sheet with parchment paper or foil and spread chickpeas out in a single layer. Roast for about 35 minutes until brown and crispy. Enjoy as a crunchy snack or sprinkled on top of salad. Cool completely and store in an airtight container to retain crispness.

Use roasted chickpeas as a crunchy topping for a salad. Keep in airtight container.

Use roasted chickpeas as a crunchy topping for a salad. Keep in airtight container.

Reva prepares the chickpeas for roasting.

Reva prepares the chickpeas for roasting.