Roasted chickpeas
This 5-ingredient, seasoned roasted chickpeas recipe makes the perfect high-protein crunchy snack. The chickpeas are great in summer salads or as a side with a comforting soup.
Servings: 4
Calories: 190kcal
Ingredients
- 16 oz ready-to-eat, canned chickpeas
- 1½ tbsp olive oil (1 tbsp for chickpeas, ½ tbsp for oiling tray)
- 1 tsp oregano
- 1 tsp cayenne pepper
- ¼ tsp salt
Instructions
- Drain the chickpeas. Rinse several times.
- Lay the chickpeas onto cloth towels or paper towels. Pat dry.
- Set aside to air dry for an hour. (The drier the peas, the better the crunch!)
- [optional] Remove the skin of the chickpeas.
- Preheat the oven at 400°F.
- In a large bowl, add the chickpeas, 1 tbsp of olive oil, oregano, cayenne pepper and salt.
- Gently toss to combine.
- Coat a large baking tray with ½ tbsp of olive oil.
- Spread the chickpeas onto the baking tray. Make sure the peas are not crowded together.
- Roast in the preheated oven for 40 minutes.
- Remove from the oven.
- Serve immediately. Or store on the countertop for a day. Or refrigerate for up to a week (though the chickpeas will start losing their crunchiness in the fridge).