Roasted Chickpeas

Roasted Chickpeas

Whether you are gaga over garbanzo or hip for the chick"pea"... this recipe will have you craving more!

DID YOU KNOW? Garbanzo beans and Chickpeas are the same thing! Just a fun little fact.

Ingredients:

▢ 15 ounces canned chickpeas no added salt

▢ 1/2 teaspoon salt

Flavor variations

Lemon black pepper- Add 2 tablespoons lemon juice, 1 teaspoon lemon zest, ¼-½ teaspoon black pepper, and ½ teaspoon salt.
Ranch- Add 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.
Salt and vinegar- Soak the garbanzos in ¼ cup white vinegar or apple cider vinegar for 30 minutes prior. Then, drain (don’t rinse) and add 1 teaspoon salt.
Italian- Add 1 tablespoon of Italian herbs or a mixture of rosemary, thyme, and oregano, plus ½ teaspoon of salt.
Curry- Add 1 tablespoon curry powder, ¼ teaspoon cumin, and ½ teaspoon salt.

Instructions

Preheat the oven to 400F. Line a large tray with parchment paper and set aside.
Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Remove any shells that may loosen in the process.
Transfer to a bowl. Toss with the salt. Add your flavor of choice and mix well. If making the salt and vinegar flavor, soak the chickpeas in vinegar for 30 minutes prior.
Spread the chickpeas out evenly on the pan. Bake for 45 minutes, checking and stirring every 15 for even baking/browning. Watch closely for the last 10 minutes as they can burn easily.
Remove and let cool for 10-15 minutes before serving. For extra crispiness, turn off the oven, crack it slightly open, and let chickpeas cool in the oven for about 1 hour.