Filed under Appetizers
2 (15 oz.) cans chickpeas
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/4 teaspoon cumin
Dash of cayenne pepper
Dash of ground black pepper
Preheat oven to 425 degrees. Rinse and drain chickpeas; dry well on paper towels. Place chickpeas on lightly greased baking sheet and bake for 10 minutes. Remove pan from oven and shake. Return to oven for another 10 minutes. Meanwhile, combine garlic salt, cumin, cayenne and black pepper in a small bowl. Remove chickpeas from oven and drizzle with olive oil. Sprinkle with spices and shake pan again to coat chickpeas with olive oil and seasonings. Return to oven and bake for an additional 10 minutes, or until chickpeas are browned and very crunchy.
I think this is my new favorite snack. Kind of like Corn Nuts, only much healthier. Most recipes I've seen call for one can of chickpeas, but seriously, I would eat that many in about 10 minutes. The first time I made these, they popped all over the oven like popcorn. I experimented with cooking temperatures and methods, and have reduced the popping to a minimum. But be warned, you may hear a few noises coming from your oven during roasting. Feel free to change up the spices to your liking. Just make sure the chickpeas are nice and crunchy when you remove them from the oven. Otherwise they tend to go a little soft when they've cooled. I've stored these in a Ziploc bag or covered container for a few days and they've held up well. I've never managed to keep them around longer than that. If roasting only one can of chickpeas, you'll want to reduce the cooking time slightly.
Who Dished It Up First
This is my version of roasted chickpeas, based on several recipes I found on the Internet. Mainly this one at Cheap, Healthy, Good.
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