Make these delicious chickpeas when a snack craving hits. They are satisfying like a bag of chips, with the added benefit of beneficial fiber and protein. Season to taste and play with the spices you use! They make a great salad topper too.
The Best Roasted Chickpeas
2 cups cooked Flourist Kabuli Chickpeas
2 tbsp olive oil
1/2 tsp salt
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
pinch cayenne powder
Pre-heat the oven to 400F. Cover a flat baking tray with parchment paper. In a mixing bowl, toss the Kabuli Chickpeas with the olive oil to coat. Lay on the baking tray and place in the preheated oven. Roast for 15-20 minutes and toss to ensure even cooking. Cook a further 15 minutes or so until crispy.
Remove from the oven and add to a bowl. Immediately toss the hot Chickpeas with the salt and spices. Enjoy warm or at room temperature. Roasted Chickpeas are best enjoyed within an hour or two of roasting but can easily be reheated in the oven.
Easily double or triple this recipe to feed a crowd. Serve as an appetizer, party snack, or as a topper for grain bowls or salads.
