Chickpeas, also known as garbanzo beans, are a versatile legume. They are high in protein, fiber, vitamins and minerals, making them a perfect addition to meals or snacks. You can find these little legumes from the Middle East pureed in hummus, created into patties for falafel, and as an addition to soups and salads.
In your next kitchen endeavor, try roasting chickpeas for a crunchy delight. You can choose between savory and sweet for your spices. They can be eaten as a snack or used to top salads.
2 (15-ounce) cans low sodium chickpeas
2 tablespoons olive oil
1 teaspoon kosher salt
2 to 4 teaspoons spices or finely chopped fresh herbs, such as chili powder, cumin, smoked paprika, cilantro, thyme, or other favorite spices and herbs
Arrange a rack in the middle of the oven and heat to 400°F.
Open the cans of chickpeas and pour the chickpeas into a strainer in the sink, rinse thoroughly.
Pat the chickpeas very dry with a clean dishtowel or paper towels until they are dry to the touch and matte. If you have time, leave them to air-dry for a few minutes.
Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, about 20 to 30 minutes.
Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool.