Really Crunchy Roasted Chickpeas
These perfectly crispy, crunchy roasted chickpeas are a great protein-packed healthy snack. You can use them as toppings for salads and wraps or simply enjoy them on their own. But they do have a problem: it's practically impossible to stop eating them. Once you get your fingers in there, you can't have enough of them. Ever!
Pre-heat the oven at 340F (170 C).
Drain the chickpeas and rinse them under cold running water. Then dry them using a towel. Remove any loose skin that comes off during this process.
Spread the chickpeas on a baking sheet covered with parchment paper. Season with olive oil, salt, and spices, and toss well, but gently, to avoid removing more skin.
Place the baking sheet in the middle rack of the oven, and let the chickpeas roast for around 30 minutes. Then open the oven and, using a spoon, stir them well to make sure they bake evenly. Bake for another 20 minutes.
Turn off the oven, open the door slightly and let the chickpeas cool in the oven before removing them. This will ensure that the crispiness will last for at least 3 days!
Eat as a healthy snack or use as toppings for salad, toasts, wraps, etc.
Spices: I used cumin and smoked paprika but you can pretty much use anything you like. Some ideas: garlic powder, onion powder, coriander, dried oregano, chili powder, dried thyme leaves, black pepper.
How to store: Store at room temperature in a jar, with the lid slightly open, for up to 3 days.
Nutritional values are based on one serving (½ of the recipe) and are estimate only.
Calories: 234kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 362mg | Fiber: 9g | Sugar: 6g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 4mg