Chickpeas have always been a go-to for salads and dips. Their slight crunch is perfectly paired with their soft texture, making it a tasty alternative to nuts. And that’s exactly what happens here.
Swap out your beer nuts, peanuts, and afternoon snacks with these savory bites. Not only easy to make, but incredibly easy on the bank these roasted chickpeas can be a staple in your pantry. Serve them up at your next cocktail party and let your guests shower you with “oos” and “ahs”!
32 oz can chickpeas, rinsed, drained and dried well
3 Tbl olive oil
2 tsp paprika
1/2 tps ground cumin
1/2 tps curry powder
1 tsp kosher salt
1 Tbl freshly-grated lemon zest
1 Tbl fresh rosemary, chopped
2 tsp fresh thyme, chopped
Preheat over to 425º.
Rinse and drain the chickpeas. Line a baking rack fitted into a sheet pan with paper towel. Evenly spread out the cleaned chickpeas and cover with another layer of paper towels. Dry the chickpeas thoroughly.
Place chickpeas directly onto a baking sheet and evenly spread out. Roast for 10 minutes. Remove from oven, scrape and flip chickpeas, and then place back into oven for another 10 minutes. NOTE: Chickpeas should not become brown. Instead, test their doneness with your finger. Give them a swueeze. They should be slightly toasted on the outside and soft inside.
While the chickpeas are roasting, prepare your spices. In a small bowl, mix together spices & oil.
Remove roasted chickpeas from oven. Turn oven temperature to 350. Gently spoon chickpeas into mixture and coat all chickpeas evenly.
Spread chickpeas back onto baking sheet and roast for another 5 minutes.
Serve warm or let cool and store in a tightly sealed jar.