Description
Three ingredients (four if you add some spice) and so tasty. Don’t skimp on the salt, taste as you go. These chickpeas are the perfect snack or salad topping.
Ingredients
Scale
- 1 (15 oz. ) can chickpeas, rinsed and drained (about 1 1/2 cups cooked)
- 2 teaspoons olive oil
- Kosher salt
- 1/2-1 teaspoon smoked paprika, za'tar, cumin, or curry powder, or any other spices you love (optional)
Instructions
- Preheat the oven to 425° and line a rimmed baking sheet with parchment paper. My toaster oven works perfectly for one can of chickpeas.
- Rinse and drain the chickpeas in a colander.
- Spread the chickpeas on a large tea towel and pat them dry.
- Gather up the edges of the towel and tip the chickpeas onto the rimmed baking sheet. Toss them with olive oil and a generous pinch of kosher salt. Use a good three-finger pinch (use less if using table salt, just two fingers).
- Roast the chickpeas for 30 to 35 minutes or until golden brown and crisp. Shake the pan occasionally as they roast. All ovens vary, so if your chickpeas are not crispy enough, keep going until they are! (note, they crisp up a bit as they cool).
- Remove from the oven, and while the chickpeas are still warm, toss with pinches of your favorite spices if using.
- Store (completely cooled) roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days. But trust me; they won’t last that long.
Notes
• Use your toaster oven, and save on gas!
• Leave the spices off until after roasting or they may burn
• Remove the skins from the chickpeas for extra crispiness. But not necessary.
