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Crunchy Chickpeas 3 Ways

By   , , , ,   

May 3, 2019

To me, snacks are all about texture and crunch. This is a very healthy, yet satisfying snack. You could slip these in among the chicken wings at your party. I have done in 3 ways. Please note that the chickpeas I used were very small and cooked much faster than 40 minutes. Watch them carefully after 30 minutes in the oven.

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 8 Servings

Ingredients

2 - 15 ounce cans of chickpeas, drained, rinsed, and dried

2 tablespoons extra-virgin olive oil

Rosemary

2 tablespoons fresh rosemary, finely chopped

1 tablespoon kosher salt

1 teaspoon garlic powder

1 teaspoon black pepper

Curry

pinch of cayenne

½ teaspoon ground cumin

½ teaspoon curry powder or turmeric

1 teaspoon black pepper

1 teaspoon salt

Dill

1½ teaspoon dried dill weed

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon salt

Directions

1Preheat oven to 400º F. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.

Make ahead

1The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º F.

Note

1Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.

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