Food & Cooking Recipes Appetizers Crunchy Roasted Chickpeas 2.8 (38) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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