Crispy. Delicious. A great protein-packed snack! These roasted chick peas are also great in salads, or instead of croutons on soup.
1 can (540mL) chickpeas, drained and rinsed
Olive oil, for drizzling
Paprika, curry powder, garlic powder or other spices (optional)
Preheat oven to 425F (218c)
Line a large baking sheet with parchment paper.
Drain the chickpeas and spread them on a clean kitchen towel. Pat them dry and rub gently. Remove any loose skins – this will ensure crispiness!
Place the dried chickpeas in a large bowl, drizzle with olive oil and add a generous pinch of salt. Toss well.
Roast chickpeas for 20 to 30 minutes or until golden brown and crispy. Make sure they are crispy! Remove from oven and while still warm, sprinkle spices (to taste) lightly on top. Toss.
Use within a couple of days, if they last that long. Store at room temperature in a loosely-covered container.
About the Recipe
About Rosie's Kitchen
Rosie Coelho is Owner and Chief Creator of Deliciousness at Rosie’s Kitchen Co. As a Food Enthusiast and Certified Culinary Nutrition Expert, she loves to inspire people to connect with themselves and loved ones through food.
Rosie also shares her epicurean passion through Culinary Classes and Experiences - having people become rock stars in their own kitchens. Whether beginners or more experienced cooks, there is always something new to learn and a great way to gain kitchen confidence, while having lots of fun!