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.
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 oil and baking.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.