Make crispy roasted chickpeas for a protein-packed vegan snack. also love them in salads!
Ingredients
- 1 19oz Cottam Gardens Can Chickpeas, drained and rinsed
- Extra-virgin olive oil, for drizzling
- Sea salt
- Paprika, curry powder, or other spices, optional
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
- Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
- Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
- Remove from the oven and, while the chickpeas are still warm, toss with pinches of paprika, curry powder, or other spices, if using.
- Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days
