Crunchy Mediterranean Roasted Chickpeas (Print Version)
# Ingredients:
→ Chickpeas & Seasonings
01 -
15 oz can of chickpeas, drained and thoroughly rinsed
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1/2 to 1 tablespoon olive oil (just enough to lightly coat)
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon ground coriander
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1/2 teaspoon sea salt
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1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Heat your oven to 400°F (200°C). Give a baking sheet a light spray with olive oil or avocado oil cooking spray.
02 -
Drain and rinse your chickpeas really well under cool water. Spread them on paper towels and gently pat them dry - this is key for ultimate crispiness! Let them sit until they're completely dry to the touch.
03 -
While the chickpeas are drying, combine all your spices in a small bowl - cumin, smoked paprika, garlic powder, onion powder, coriander, salt and pepper. Set this flavor bomb aside for later.
04 -
Transfer your dried chickpeas to the prepared baking sheet, spreading them out in a single layer. Bake them 'naked' (without oil or spices) for 15 minutes to start drying them out.
05 -
Pull the chickpeas out and drizzle with olive oil, gently stirring until they're all lightly coated. Sprinkle your spice mixture over top and toss until every chickpea is evenly seasoned.
06 -
Return to the oven for another 10 minutes, then give them a good stir. Pop them back in for 5-10 more minutes until they reach your desired level of crunchiness (total baking time: 30-35 minutes).
07 -
Here's the pro move: turn off the oven, crack the door open slightly, and let the chickpeas cool slowly right in there. This makes them super crunchy!
# Notes:
01 -
These crispy chickpeas make an amazing topping for Greek salads or Mediterranean bowls.
02 -
Store in an airtight container at room temperature to maintain crispness.
03 -
If they soften after storage, just pop them back in a 400°F oven for 2-5 minutes to restore their crunch.