When you roast chickpeas at a high temperature, they become golden and crisp on the exterior and buttery on the interior. They’re as addictive as french fries, and I’ve been known to eat the entire batch standing at the stove straight from the baking sheet.
Begin by draining and rinsing the chickpeas.
Transfer the chickpeas to a foil-lined baking sheet and toss with olive oil, salt and pepper.
Roast for ten minutes, until golden and crisp.
Servings: 1-1/2 cups
Total Time: 15 Minutes
Ingredients
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 425° F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
Nutrition Information
Per serving (6 servings)
Serving size:
1/4 cup
Calories: 119
Fat: 4g
Saturated fat: 0g
Carbohydrates: 16g
Sugar: 3g
Fiber: 5g
Protein: 5g
Sodium: 368mg
Cholesterol: 0mg
By Jennifer Segal
