Roasted Chickpeas Recipe
*MLC adapted this recipe - with a shout out to Emma Collins. Note: canned chickpeas are quick - but if you can - start with dried chickpeas (less costly and perhaps less bloating - if that is a concern). Soak overnight and then cook for 45 mins to desired doneness.
Ingredients
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry (or dried)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
Instructions
Preheat the oven to 400°F.
Spread the canned or cooked chickpeas on a clean kitchen towel, pat them very dry, removing any loose skins if desired.
Place chickpeas in a bowl, drizzle with olive oil, sprinkle with spices. Toss well to coat evenly.
Line a baking sheet with parchment paper; transfer chickpeas to the baking sheet, spreading out to even layer.
Roast for 25-30 minutes, shaking the pan halfway through, until crispy and golden brown. Don’t over bake or they will be very dry to eat.
Let cool slightly before serving.
Enjoy as a snack and/or add to other salads, dishes and sauces for extra protein.
Storing Leftovers - let them cool completely before transferring to an airtight container. Store at room temperature for up to three days - no need to refrigerate, as humidity can make them lose their crispiness.
Freezing roasted chickpeas isn’t recommended since thawing can turn them chewy instead of crisp. For peak crunch, it’s best to make just enough to enjoy within a few days.
If your roasted chickpeas start to lose some crunch, you can revive them. Spread on a baking sheet and pop back into a 350°F oven for about 5 mins. Let cool, and they’ll be ready to snack on once again.