Crispy roasted chickpeas

5 from 4 votes

These crispy roasted chickpeas make a great snack or salad topping. Healthy protein, fiber and carbs - all in one tasty little bite!

Prep Time15

Cook Time30

Drying time2

Total Time2 45

Course: Appetizer / Hors D'Oeuvre, Side Dish, Snack

Cuisine: Mediterranean

Keyword: chickpea, vegan

Servings:

Calories: 87kcal

Author: Veronique Eichler

Equipment

Ingredients

1 can cooked chickpeas (15 oz can)
1 tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp zaatar seasoning
1/8 tsp aleppo pepper
1/8 tsp sumac

Instructions

Drain the chickpeas in a strainer and rinse them.
Remove the skins by rolling them between two towels then pinching them gently with your hands, or use one of these techniques:
#1. Spread drained chickpeas on a flat surface, rub them gently with a towel for 30 seconds. Be careful not to apply to much pressure, you don't want to crush the chickpeas. Stop rubbing and remove the skins that have come lose. Repeat as needed.
#2. Toss the rinsed and drained chickpeas with baking soda (1½ teaspoons per 15-ounce can). Heat them in the microwave or in a skillet over medium heat for 2 to 3 minutes until the beans are hot. Transfer the beans to a large bowl and wash with three or four changes of cold water, while agitating the beans vigorously between your hands to release the skins, which will float easily away.
Once peeled, dry the chickpeas between two towels, patting them gently. Line a baking sheet with a dry towel and spread them out on top. Let them air dry for a couple hours if possible. Drying the chickpeas is key to getting them nice and crispy once roasted.
Preheat oven to 400°F.
Remove the towel from under the chickpeas. Drizzle them with 1 tbsp olive oil, toss until well coated.
Place the sheet in the oven. After 15 minutes, give them a gentle toss. Check on them and toss again every 5 minutes or so, and continued baking for a total time of 30 minutes or until slightly browned.
Take the sheet out of the oven, sprinkle with salt, zaatar, Aleppo pepper, and sumac (or any other spice combination you like).
Toss and serve.
Once completely , you can store these in an airtight container at room temperature for about a week.

Nutrition