Crispy Chickpeas
This is healthy food at its very best. Chickpeas are packed with fiber, protein, and vitamins, knocking other coated crunchy snacks out of the ballpark. I’ve tried a few different flavor combinations to get the hang of it; try anything that sounds good to you, from garlic parmesan to simple sea salt. Be sure not to add the oil and coatings until after the chickpeas are roasted, so they’ll crunch up. Some toppings are great placed back in the oven after being stirred into the roasted chickpeas (like brown sugar and spices, to caramelize the sugar).
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups chickpeas (from dry or canned)
- 1-2 teaspoons olive oil
- 2-3 tablespoons za'atar
- ½ teaspoon salt
Instructions
- 1
Rinse the chickpeas and spread them on a paper towel to dry out for an hour or so.
- 2
Heat the oven to 400 degrees. Line a heavy-rimmed sheet pan with parchment paper and place chickpeas on the pan. Bake in the center of the oven for about 30 minutes, stirring and rotating every 10m inutes. Taste a chickpea or two. If they are crunchy, they’re done. If not, keep going until they are.
- 3
Place hot chickpeas in a bowl and drizzle with olive oil, za'atar, and salt.