The salad was delicious, but I had a lot of uneaten chickpeas—perfect for experimenting with roasted chickpeas!
Roasted Chickpeas (makes 2 cups)
Recipe based on this Roasted Chickpea recipe from Jessica of how sweet it is.
2 cups cooked chickpeas
1-2 teaspoons olive oil spray
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
- Preheat oven to 425 degrees.
- Place rinsed chickpeas on a paper towel. Pat dry and remove any loose skins.
- Cover baking sheet with aluminum foil. Place chickpeas on baking sheet.
- Lightly mist chickpeas with olive oil. Sprinkle with salt, pepper, garlic, and paprika. Roll chickpeas to coat.
- With chickpeas in a single layer, bake for 15 minutes.
- Remove from oven and roll chickpeas. Bake for another 15 minute.
- Let cool and eat!
The chickpeas smelled delicious as they cooked. Some of the chickpeas were still chewy when I removed them from the oven, so I cooked them for an additional 7 minutes. This will probably vary from oven to oven.
Roasted chickpeas high in protein and a great alternative to chips. They have a similar taste and texture as corn nuts and taste best after they have cooled.
It was my first time using one of Jessica's recipes, and I found her conversational directions easy to follow.
I recommend trying this recipe. Next time I will use honey to make a sweet and salty version.