Crunchy Roasted Chickpeas
These versatile legumes are full of protein, fiber, and iron. Roast them up for a snack you can keep handy for up to a week.
- Yield: Makes 3 1/2 cups
Photography: Andrew Purcell
Source: Everyday Food, May 2012
- 2 cans (15.5 ounces each) chickpeas
- 3 tablespoons extra-virgin olive oil
- Coarse salt
- 1 1/2 teaspoons ground coriander, paprika, or cinnamon (optional)
Preheat oven to 400 degrees. Drain and rinse chickpeas and scatter on a paper-towel-lined rimmed baking sheet. Let stand 15 minutes. Remove towels and toss chickpeas with olive oil. Roast until crisp and golden, about 45 minutes, stirring occasionally. Toss with salt and ground coriander, paprika, or cinnamon, if desired, and serve.