Turns out, chickpeas are made to be roasted.
You may not have known this.I didn’t.
But, now that I do, I’m never going back.
Roasted chickpeas are the bees knees.
I like them on their own as a snack or on salads for a crispy little flavor burst.
Start off by draining three cans of chickpeas.
Next, you’ll want to give them a really thorough drying. You can do this by spinning them in the salad spinner for a while and then laying them out on paper towels to completely dry.
Heat the oven to 425 degrees. Spread dried chickpeas out on a baking sheet, then place in oven.
Roast for 10 minutes, then remove from oven, shake tray to redistribute chickpeas, then return to oven for another 10 minutes.
While chickpeas roast, spoon 2 tbs. all-purpose seasoning or Emeril’s seasoning into a large bowl. Alternatively, you could use a mixture of sweet and smoked paprika mixed with salt and a bit of garlic powder. Add 2 tbs. olive oil, then add in the roasted chickpeas. Toss well to thoroughly coat, then return to baking sheet. Return to oven for another 5 minutes, until fragrant.
Allow to cool a bit, then enjoy while still warm.
These little guys are full of flavor and packed with all sorts of good stuff.
They’re vegan and vegetarian.
And they’re delicious.
I’m pretty sure that’s the most important thing.