Roasted Chickpeas

• servings: 6 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

15 ounces canned chickpeas (very well drained and thoroughly dried)

1 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

1 teaspoon seasoning of choice ( (we love the combination of 1/2 tsp paprika + 1/2 tsp cumin + a tiny pinch of cayenne pepper)

Directions

Preheat oven to 350 degrees F and get out a large rimmed baking sheet.

Drain the chickpeas. Then rinse them really well with water and thoroughly drain again.

Spread the chickpeas out on a clean, absorbent kitchen towel and gently roll and pat them dry using your hands. Some of the skins will start coming off. You can peel all of the chickpeas or simply remove the skins that come off naturally. (Removing all the skins does help with extra crispiness.)

Transfer the dried chickpeas to the baking sheet and toss them with the olive oil and salt until coated. (DO NOT add other seasoning at this point – it can interfere with the crisping process, so wait to add until after baking.)

Bake for a total of 40-50 minutes, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. They should be golden brown and dry/crispy to the touch. Note: peeled chickpeas cook faster than unpeeled.

Remove from oven and toss with seasonings while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.

Serve as a snack or as a topping for salads!

Nutrition

• Calories: 85 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Sodium: 391 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 4 g