Crispy 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 (18 oz) cans chickpeas
- 2 tablespoons avocado grapeseed oil
- 2 teaspoons seasonings such as smoked paprika, cayenne, 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 avocado oil, stirring to coat.
- Roast for 20 minutes turning halfway through. Turn off oven and let them sit in the oven for another 20 minutes.
- Remove baking sheet from oven and season chickpeas with smoked paprika, cayenne and garlic powder and toss again until seasonings are evenly distributed. Serve warm.
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.