Roasted Chickpeas
These roasted chickpeas are the perfect addition to a salad or grain dish. The flavorful beans also work well as a snack or as a topping on soup to satisfy a craving for crunch. This dish can be made in advance and stored in an airtight container. Play around with the seasonings, but if you like spicy, then use an entire teaspoon of cayenne (instead of the paprika) and a dash of red pepper flakes.
INGREDIENTS
2 cups chickpeas, drained (if using canned, make sure BPA-free)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon sea salt
Pinch of cayenne pepper (or more for spice!)
Zest from one lime
Additional sea salt to taste
These roasted chickpeas are the perfect addition to a salad or grain dish. The flavorful beans also work well as a snack or as a topping on soup to satisfy a craving for crunch. This dish can be made in advance and stored in an airtight container. Play around with the seasonings, but if you like spicy, then use an entire teaspoon of cayenne (instead of the paprika) and a dash of red pepper flakes.
INGREDIENTS
2 cups chickpeas, drained (if using canned, make sure BPA-free)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon sea salt
Pinch of cayenne pepper (or more for spice!)
Zest from one lime
Additional sea salt to taste
METHOD
Preheat oven to 350 degrees. Rinse, drain and pat dry the chickpeas.(Important to make sure that they are completely dry.) Combine oil, paprika, cumin, cayenne, and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread in a single layer. Bake until golden and crisp, approximately 35-40 minutes (stir once after 20 minutes). Remove baking sheet from the oven. The chickpeas will crisp up at room temperature. Cool, then transfer to a serving dish. Best enjoyed within one day. Enjoy!
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