Crispy Spiced Chickpeas

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Prep Time15

Cook Time35

Total Time50

Course: Snack

Cuisine: American

Keyword: chickpea, crispy, garbanzo bean, spiced

Servings:

Calories: 40kcal

Ingredients

1 28-ounce can chickpeas aka garbanzo beans
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 tablespoons grapeseed oil or other neutral flavored oil - good at high temperatures
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon smoked Spanish paprika
1/8 teaspoon cayenne pepper

Instructions

Preheat oven to 400°.
Rinse and drain the chick peas in a strainer. Line a large rimmed sheet pan with paper towels. Transfer the chick peas to the paper towels and scatter about, so that the towels soak up most of the moisture. Tear off another towel and gently pat and roll the chick peas until they are dry, removing any loose skins and discarding. Transfer the chick peas to a medium bowl and add the grapeseed oil, salt and pepper. Toss to coat and set aside.
Place the sheet pan in the oven to heat for 3-4 minutes. When the pan is hot, add the chick peas to the pan and spread into a single layer. Cook for 10 minutes, then shake or stir the chick peas. Continue cooking for another 10 minutes.
Meanwhile in a small bowl, mix together the cumin, onion powder, paprika and cayenne pepper, stirring to combine. After the beans have cooked for 20 minutes total, sprinkle on the spice blend and stir to completely coat. Cook for another 10-12 minutes until toasted and fragrant. Remove from the oven and let rest for a few minutes until cool enough to handle. Serve as a snack or on top of salads instead of croutons.

Notes

If you’ve ever made roasted chickpeas, you know that the consistency actually changes over time. Eaten straight from the oven they are crisp on the outside and tender inside — utterly addictive. The next day, however, they’re less crisp and more chewy — which makes them the perfect topper for a lunchtime salad!

Nutrition