Description
If you’re looking for an easy way to use that can of chickpeas in your pantry, look no further than this crispy roasted chickpea recipe.
Ingredients
Scale
- 1 can (15 oz) Chickpeas
- 2–3 tbsp Olive oil
- 1 tsp Kosher salt
- 1 tsp Cumin
- 1 tsp Oregano
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Cayenne pepper
Instructions
- Start by preheating the oven to 450°F and lining a baking sheet with parchment paper.
- Next, drain and thoroughly rinse the canned chickpeas until the water runs clear. Dump the chickpeas onto the baking sheet and drizzle over the olive oil, spices and salt. Using your hands, toss the chickpeas together until coated in the spices. I usually taste the chickpeas and add more spices or salt if needed.
- Bake the chickpeas for 25-30 minutes (depends on how crispy you want them). Quick warning, sometimes the chickpeas do pop in the oven (like popcorn). If you're worried about your oven getting dirty, I recommend letting the chickpeas cook uncovered for the first 15 minutes and then covering them with foil or a big lid for the remaining half of the bake time.
- Once the chickpeas are done, serve them immediately. I like putting these in salads or grains bowls.