Chickpeas, a high-protein legume, are tossed with lime and cumin, and oven-roasted at a high temperature.
2 15-ounce cans of chickpeas, drained, rinsed, and dried
2 tablespoons canola oil
1 tablespoon cumin
1 tablespoon finely grated lime zest
2 teaspoons kosher salt
1 teaspoon garlic powder
How to Make It
Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.
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 oil and baking.
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