Crispy Oven Roasted Chickpeas
With a crouton-like texture, these Crispy Roasted Chickpeas make a great nutrient-dense snack. Even better? You can use them in everything from salads to bowls and sandwiches or as a topping for soups, toasts and dips for an added plant-based protein boost!
Equipment
Ingredients
- 2 540 ml cans chickpeas 40 oz or 500 grams
- 2 tablespoons avocado or extra-virgin olive oil
- 2 teaspoons seasonings such as smoked paprika, ground chili, ground cumin, cayenne pepper, garlic powder or other favourites
- 1 teaspoon kosher or fine sea salt
Instructions
- Preheat oven to 400°F (200ºC).
- Rinse chickpeas well, drain and remove any loose skins. Next, dry them by rolling them up in a tea towel or paper towels to remove any excess moisture.
- Transfer chickpeas to a baking sheet and drizzle with olive oil, season and toss.
- Spread in an even layer, then roast for 20 minutes turning halfway through. Turn off oven and let them sit in the oven for at another 20 minutes or longer.
- Remove chickpeas from oven and eat right away or store for later. Enjoy!
Notes
Storage: Roasted chickpeas are best served still warm and crispy straight from the oven. Leftovers may be stored in an airtight container in the refrigerator for up to 5 days and will become chewier over time – perfect for snacking through the week.