Roasted Chickpeas Recipe

These Roasted Chickpeas will BLOW YOUR MIND at how crunchy they are—as crunchy as corn nuts—thanks to my special technique! They're easy to make, boldly seasoned, and completely addictive. See the post for expert tips, tasty variations, and plenty of serving ideas to make them your new go-to snack.

📝 Ingredients

• 2 15-oz. cans chickpeas (garbanzo beans), (drained and rinsed)
• 1 1/2 teaspoons curry powder
• 1 teaspoon paprika
• 3/4 teaspoon salt, or to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper, ground coriander
• 1 tablespoon olive oil

👨‍🍳 Instructions

1. 1Prep: Preheat the oven to 425°F. Line a (half) baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
2. 2Dry: Spread the chickpeas out on a kitchen towel and cover them with another towel. Gently roll them around to loosen some of the skins and to thoroughly dry them (the drier the crispier!). Remove any loose skins (you don’t have to remove too many whatever easily pulls away for even crisper).
3. 3Bake Without Spices: Transfer to the prepared baking sheet and spread into an even layer. Bake at 425°F for 15 minutes without any oil or spices.
4. 4Spice Mix: Meanwhile, mix the spices in a small bowl and set aside.
5. 5Season: After 15 minutes, toss the chickpeas with one tablespoon of olive oil. Sprinkle with the spice mixture and stir until evenly coated. If there is extra oil on the baking sheet, pat it dry with paper towels. Less oil = crispier chickpeas.
6. 6Bake Again: Bake at 425°F for 10 minutes, then stir the chickpeas and bake an additional 5-10 minutes or until they reach your desired crispiness. (Ovens can vary, so if they are not crispy, bake on!)
7. 7Cool in Oven: Turn off the oven and prop the door open slightly, then let the chickpeas cool inside—this helps them dry out thoroughly and get extra crispy.
8. 8Serve: The chickpeas are delicious plain, drizzled with hot honey, or in your favorite salads, wraps, or grain bowls.