Simple Roasted Chickpeas
Plain canned chickpeas become addictively crunchy when roasted in olive oil, salt, and pepper. It doesn't get any easier than this!
Servings: 8 (anywhere from 4 to 8, depends on use case)
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 4 to 5 teaspoons Simply Nature Organic Extra Virgin Olive Oil
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper
Instructions
- Preheat the oven to 425ºF. Transfer the drained chickpeas to a large clean kitchen towel. Pat dry and gently roll the chickpeas back and forth to remove all water.
- In a large bowl, toss the chickpeas with the oil, salt and pepper. Spread out on a rimmed baking sheet. Bake for 20 minutes. Shake the pan and roast for another 5 to 10 minutes until crispy and nicely browned.
- Store in a container with the lid slightly ajar. To reheat, add to a baking sheet at 300F and bake for 7 to 10 minutes until hot and a bit crunchy.
- Store cooled chickpeas in a jar or container with the lid slightly ajar. Store on the countertop or in the pantry for 4 to 5 days.To reheat chickpeas, transfer to a baking sheet, spray with nonstick cooking spray (or toss with a tiny bit of oil, about ¼ teaspoon) and bake at 300ºF for 7 to 8 minutes, until hot and crisp.
Notes
• For *super crispy* roasted chickpeas, add the chickpeas to a salad spinner to remove all the water (depending on size of salad spinner, may need to do this in two batches).
Nutrition
Calories: 111kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 365mg | Potassium: 153mg | Fiber: 5g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg