I roast these to keep on hand for salad toppings. I store them in a glass jar in the fridge, but I'm not gonna lie--I eat most of them before they even make it to my salads! They are great as a snack, on salads, or anything that might need some pizzazz (I have used them on top of a pesto pizza before). Here is a general recipe, but you can add whatever spices (think curry!) you want to highlight for your particular dish.
Ingredients:
1 can chickpeas (rinsed, drained, and dried)
2 tsp cider vinegar
Optional: 1/2 squeezed lemon
1 tsp garlic powder
1/2-1 tsp thyme, oregano, basil, marjoram
Salt and pepper
Olive oil spray
Instructions:
Preheat oven to 350 degrees.*
Rinse and drain chickpeas.
Put the chickpeas on a tray lined with paper towels/clean kitchen towel and pat them dry-the drier the better! (I do other dinner prep at this point and come back to these later.)
When ready to bake, place the chickpeas on a parchment lined baking tray and spray with olive oil--about 7 sprays. (If you are not limiting your oil, you could pour a tbsp of olive oil over the chickpeas.)
Sprinkle with all other ingredients and shake pan to mix.
Bake for about an hour, shaking pan or stirring chickpeas along the way to ensure even roasting. Sometimes, mine will only take 45 minutes so make sure to check them periodically.
*Note: These cook a lot faster in an air-fryer. I cooked them on 360 degrees for about 20 minutes or you could cook them at 390 degrees for 12-15. Shake pan periodically.
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