Crunchy Roasted Chickpeas
Oven roasted crunchy chickpeas are the perfect healthy salad topping. They are a quick and easy way to add protein to your meal.
Servings: 4
Ingredients
- 1 can (15.5 oz) Chickpeas Heavily rinsed, drained, and completely dried in a tea towel
- 1½ tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1 teaspoon zaatar seasoning
- ¼-½ teaspoon smoked paprika
- large pinch chili powder
Instructions
- Preheat oven to 415 °F. You can use the convection setting if you have it.
- In a colander, thoroughly rinse chickpeas then pour them onto a clean dish towel.
- Gently pat the chickpeas dry with the dishtowel. They must be as dry as possible.
- Line a small cookie sheet (9x13 works great) with parchment paper.
- Pour the dried chickpeas onto the parchment paper in a pile. Drizzle with extra virgin olive oil and toss the chickpeas to fully coat them.
- Add the cumin, garlic powder, kosher salt, zaatar seasoning, smoked paprika and chili powder and toss the chickpeas to fully and evenly coat them in the spices. Spread the chickpeas out on the cookie sheet in an even layer.
- Put the cookie sheet in the oven for roughly 15-20 minutes until the chickpeas are fully roasted and nice and crunchy. Halfway through baking, give the chickpeas a stir. (Be careful! Sometimes one or two have a tendency to explode while roasting! You may here a few pops here and there.)
- Remove the chickpeas from the oven and allow them to cool for roughly 8-10 minutes before enjoying.
- Add them to your salad right before serving so they don't get soggy from the moisture in the salad and salad dressing.