Hello, I’d like you meet my new favorite snack. Crunchy roasted chickpeas.
I’ve seen different versions of roasted chickpeas around the inter web for a while now. Though I was curious I wasn’t really interested in trying them myself. I mean chickpeas are the perfect addition to my salad, and of course, there’s hummus. Roasted chickpeas? I was a little skeptical.
Being a food blogger I really should be more open to trying them, shouldn’t I? So I did. Um, I had no idea what I was missing! Who knew that these protein-packed little beans could roast up into such an addictive crunch? Apparently, not me.
If you haven’t stepped into roasted chickpea land please let me tell you. You are missing out!
These little easy-to-pop-in-your-mouth gems will make your tastebuds dance.
And the crunch, oh the crunch. The flavor. The little party in your mouth. Need I say more?
My go to spice these days is sumac spice. You probably remember sumac spice from this post. Combine that with garlic powder and salt and you have a garlicky, tangy, lemony, salty addicting crunch that you can’t put down.
All you need to do is open a can of chickpeas and drain it.
Pat the beans dry between two paper towels. Some of the skins may come off just throw them away.
Place the chickpeas on a rimmed baking sheet. Toss them in olive oil and the spices.
Roast them at 400 for 30 – 40 minutes.
- 2 cans chickpeas
- 2 tablespoons olive oil
- 2 tablespoons sumac spice
- 2 teaspoons garlic salt
- 1 teaspoon salt
- Preheat oven to 400
- Drain the chickpeas in a strainer.
- Spread paper towels onto your work surface. Spread the drained chickpeas onto the paper towels.
- With another couple of paper towels dry the chickpeas. If some skins come off just throw them out.
- Transfer the chickpeas to a rimmed baking pan.
- Toss with the olive oil and spices.
- Roast for 15 minutes.
- Stir them around.
- Then roast for 15 more minutes.
- Allow to cool.
- These are addicting.
- Crunchy Chicken Lettuce Wraps with Tzatziki Sauce
- Knafe (Middle Eastern Sweet Cheese Pastry)