We recently discovered the deliciousness that is roasted chickpeas. I saw a few recipes online, and figured I’d try making them for the kids.
They were a huge success, devoured quickly, and prompted lots of begs for me to make more. Through a bit of experimenting, I came up with a recipe that makes crunchy, perfectly roasted chickpeas, every time.
The key to making the chickpeas crunchy is to wait to add salt until after they are finished roasting. Salt holds in moisture, so adding it during cooking will make for a mushy snack.
Crunchy Roasted Chickpeas
These are a healthy way to satisfy your salty snack cravings.
- 1 can chickpeas drained
- 1 tbsp olive oil
- salt/seasoning to taste
Preaheat oven to 400. Drain and thoroughly rinse chickpeas. With paper towels, dry and remove loose skin from chickpeas. Toss in small amount of olive oil and place chickpeas in a single layer on a baking sheet. Roast in oven for about 30 minutes, tossing peas halfway through. Chickpeas are done when they are lightly browned. Remove from oven and toss with sea salt or your favorite seasonings.
Do not salt or season before roasting. Doing so will keep too much moisture in the chickpeas, preventing them from crunching up.
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