Crispy Garlic & Herb Roasted Chickpeas
(The ultimate crunchy, gluten-free snack or salad crouton)
Many beginners don’t realize that chickpeas can be roasted in the oven until they achieve a chip-like crunch. They make an excellent, high-protein alternative to traditional wheat-based salad croutons. Or a great snack when you want something crunchy.
Equipment Needed:
• Baking sheet
• Colander
• Clean kitchen towel or paper towels
• Mixing bowl
Ingredients:
• Canned chickpeas (Garbanzo beans): 1 can (15 ounces)
• Olive oil: 1 tablespoon
• Garlic powder: 1/2 teaspoon
• Dried oregano or thyme: 1/2 teaspoon
• Salt: 1/4 teaspoon
Step-by-Step Instructions:
• Prep and Preheat: Preheat your oven to 400°F.
• The Crucial Drying Step: Drain and rinse the chickpeas in a colander. Dump them onto a clean kitchen towel and gently roll them around until they are completely dry. If they are wet when they go into the oven, they will steam instead of crisping up!
• Skin Check (Optional): As you dry them, some of the thin, papery outer skins might fall off. Just discard them—leaving them off actually helps the chickpeas get crunchier.
• Coat with Oil Only: Toss the dry chickpeas on your baking sheet with the olive oil. Spread them out so they are in a single layer with space between them. (Do not add the spices yet, or they will burn in the hot oven!)
• First Bake: Roast in the oven for 20 to 25 minutes, giving the pan a good shake halfway through, until they look golden brown and feel firm.
• Season and Finish: Remove the tray from the oven and immediately transfer the hot chickpeas into a mixing bowl. Dump in the garlic powder, herbs, and salt, tossing rapidly until coated.
• Cool to Crisp: Let them cool completely on the tray. They will get even crunchier as they sit at room temperature!
