Roasted Spiced Chickpeas

I found a nice cucumber salad from Oh She Glows that included these roasted spiced chickpeas as a topping. We mostly just ate them as a snack - really good!

1 (15-oz) can chickpeas
1/2 teaspoon olive oil
1/2 teaspoon fine grain sea salt
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/8 teaspoon ground turmeric

Preheat oven to 400F and line a medium baking sheet with a couple pieces of paper towel.

Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. Or leave them out for a few hours with paper towels on top and bottom. This helps them crisp up in the oven.

Put the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.

Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.

Roast at 400F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom.

Cool and eat, or put on top of your cucumber salad!

They will lose their crispness quickly so enjoyed immediately, or freeze and reheat them in the oven for 5 minutes to bring back the crispness.

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