These crunchy, salty roasted chickpeas are sure to become your new favorite gluten-free snack. They also make a great salad topper.
2 15-ounce cans of chickpeas, drained, rinsed, and dried
2 tablespoons extra-virgin olive oil
Freshly ground pepper
How to Make It
Preheat oven to 400º. Toss the chickpeas with olive oil, salt, and pepper. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.
The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.
Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with the oil and baking.
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