Crunchy Roasted Chickpeas
A great protein and fiber-rich snack that also makes a nice salad or soup topper.
Try different spice combinations such as fennel seeds and rosemary or garlic powder and dried Italian seasoning.
- 2 cans (about 15 oz. each) chick peas, rinsed and drained
- 1.5 Tbsp. extra-virgin olive oil
- 2 tsp. cumin seeds
- ¼ tsp. kosher salt
- ½ tsp. smoked paprika or chili powder (optional)
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with nonstick foil or line with regular foil, then coat with nonstick spray.
Spread drained chickpeas on sheets on paper towels and let them dry for 15 minutes. Pat the chickpeas dry with additional towels and discard any loose skins.
In a large bowl, toss the chick peas with the oil, cumin seeds, and salt.
Spread the chickpeas on prepared pan and roast, shaking pan to toss chick peas twice, for 25 minutes. Remove and sprinkle with smoked paprika, if using.
Return to oven and bake 20 to 25 minutes, shaking pan once or twice, or until chickpeas are dried, golden and crisp.
Let cool completely on the baking sheet on a wire rack, then serve or store in an air-tight container. Sprinkle with additional kosher salt or cumin seeds before serving if desired.
Recipe and photo created by Terry Grieco Kenny for DietsInReview.com