pinchspices and herbs(cumin, chili powder, paprika, parsley, curry powder, thyme)
Open a can of chickpeas, using a strainer drain the chickpeas and keep the liquid(aquafaba) for making mayo or use in your baking.
Wash chickpeas and place in a tray to dry using a clean kitchen towel.
While waiting to dry, preheat the oven to 425°F. Prepare your baking pan and place a parchment paper or baking silicone mat.
Once the oven is preheated, transfer the chickpeas to the prepared baking pan and drizzle some olive oil toss it together and sprinkle salt toss again to evenly distribute oil and salt.
Bake in the oven for 25 to 30 minutes. I like tossing them halfway just to balance roasting the chickpeas.
Once done, remove from the oven sprinkle with spices of your choice. I like chili powder and parsley.
You can drizzle again a little olive oil and salt.
Transfer to a serving bowl and eat right away.
If you want to keep half of it, place in a clean container with a loose cover.
I didn’t finish mine in one sitting so I placed it in a clean container with a tight lid. The following day it wasn’t crispy anymore but still good so try to put a loose cover if it will work.
Roasted chickpeas can also be put as toppings into a salad to replace croutons.
The herbs, spices, seasoning that you can use for these roasted chickpeas are not limited. You can try ground black pepper, powdered onion, and garlic.
NutritionThese quick and easy roasted chickpeas can yield up to 4 servings with 23 calories per serving. Total Fat 1.8g | Saturated Fat 0.3g | Cholesterol 0mg | Sodium 312mg | Total Carbohydrate 1.6g | Dietary Fiber 0.3g | Total Sugars 0.g | Protein 0.4g | Vitamin D 0mcg | Calcium 2mg | Iron 0mg | Potassium 12mgNutrition calculation is based on using an online calculator (verywellfit) and for reference use only.Did you try these roasted chickpeas? Snap a photo and tag me on Instagram @therunningbaker24 and #therunningbaker24