I may be biased but, this is the only way you’re going to want to eat chickpeas ever again. Who knew that a few minutes in the oven could transform a simple legume into such a delicious & crunchy snack?? With a few simple ingredients, these Crispy Roasted Chickpeas are packed with flavor and an addicting crispy-yet-soft texture.
Crispy Roasted Chickpeas
Ingredients:
- 1 can chickpeas rinsed, drained & patted dry (I used organic, low sodium)*
- 1 1/2 tbsp olive oil (my favorite is Cobram Estate)
- 1/2 tsp kosher salt
- 1/2 tsp Primal Palate Garlic & Herb spice mix
- freshly cracked black pepper, to taste
*I’ve seen some recipes call for removing the skin of the chickpeas, but I don’t really think that’s necessary
Directions:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a bowl toss the chickpeas with olive oil and spices.
- Spread evenly on baking sheet and bake for 20 minutes, tossing midway.
- Let cool for a couple of minutes before eating, but these taste best (most crunch!) when enjoyed straight out of the oven. Otherwise store in an airtight container in the fridge.
If you don’t have the Primal Palate spice mix you can use any of your favorite spices. A mix of paprika/cayenne is also a nice combo if you’d like a spicier kick. You can also easily double this recipe if you’re making something like a large salad for a group.
I love including these crispy roasted chickpeas as a snack, a side, tossed into a salad, or even as a burger/sandwich topping.
And as always, if you make these Crispy Roasted Chickpeas or any of my other recipes be sure to tag me on Instagram so I can see how it turned out!
You might also like:
Shrimp Quinoa Salad
Spinach & Artichoke Cheese Fries
Carrot Salad with Roasted Chickpeas & Peanut Dressing
