Food & Cooking Recipes Appetizers Crunchy Roasted Chickpeas 2.8 (38) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Yield: Makes 3 1/2 cups 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. Ingredients 2 cans (15.5 ounces each) chickpeas 3 tablespoons extra-virgin olive oil Coarse salt 1 ½ teaspoons ground coriander, paprika, or cinnamon (optional) Directions 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. Rate it Print