Description
Looking for a healthier snack option? Try these awesome crunchy roasted chick peas. Highly customizable and totally awesome.
Ingredients
Scale
- 1 15-ounce can of chick peas, unsalted (aka garbanzo beans)
- Olive oil
- Salt
Spice combinations
- Garlic powder & turmeric - a few shakes each
- Onion powder and sumac - a few shakes each
- Harissa powder - a few shakes (or chili powder, cayenne pepper)
Would you like to save this?
You'll also be the first to hear about new recipes in my weekly-ish newsletter! :)
Instructions
- When it’s appropriate, preheat your oven to 450 degrees.
- Pour the can of chickpeas into a colander to drain the liquid, then run under water and toss gently to wash. Shake the colander to get as much water out as you can.
- Transfer chickpeas to a paper towel lined sheet pan. Gently roll the chickpeas on the paper towel. Grab more paper towel (you can use clean kitchen towels if you have them) and again – gently – rub the paper towel over the chickpeas. We need them to be a dry as possible.
- Once the chickpeas are dry, you will notice some of the shells have detached. Collect and discard those.
- Drizzle a little olive oil over the chick peas… enough to lightly coat them. Then sprinkle a little salt over them as well. I know a lot of people want measurements, but you are smart. This kind of salting is a personal choice… like when you salt your French fries. I can’t imagine I used more than a total of ½ teaspoon on mine. Toss everything to coat and spread out the chickpeas on the sheet pan.
- Roast in the oven for 30 minutes. Make sure you shake the pan a few times while they are cooking to shift the chickpeas so they cook evenly and get a good crunch!
- Take out of oven and let cool a couple of minutes. Now add your spices. I did three versions: 1. Garlic powder and turmeric. 2. Onion powder and sumac. 3. Harissa powder (slightly spicy)… if you already have chili powder or cayenne pepper on hand you can use that for the spicy version. Toss the chickpeas to coat in the spices.
- These are best enjoyed right after cooking or within one to two days. For storage – keep uncovered on counter. If you have pets, keep uncovered in the microwave (this is what I do). Covering them will make them soggy and no more crunch. The small ramekins you see in the pictures are how I store them.