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Crispy Roasted Chickpeas




What You Need:

2 cans garbonzo beans olive oil Cayenne paprika

Heat the oven to 450°F. Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly with water. Dry the chickpeas. Pat the chickpeas dry with paper towels. If you have time, leave them to air dry for a few minutes. Toss the chickpeas with olive oil, cayenne and paprika. Spread the chickpeas out in an even layer on a baking sheet. Drizzle with the oil and sprinkle with the cayenne and paprika. Stir with your hands or a spatula to make sure the chickpeas are evenly coated. Roast the chickpeas for 30-40 minutes. It's time to pop these babies into the oven! A few chickpeas may pop- that’s normal. The chickpeas are done when golden and slightly darkened. They not only make a great snack, but you can toss them in salads too! They're loaded with fiber and protein and super easy to make. Enjoy!

 

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