Crispy Roasted Chickpeas

Roasting chickpeas is super simple! You can either boil the chickpeas with a pinch of salt in the water or use Organic canned chickpeas like I do 99% of the time.

1.    Preheat the oven to 425 and drain and rinse your chickpeas.

2.    Toss them in a bowl and start removing the skin from the outside of the chickpeas.

3.    Add the extra virgin olive oil, the lemon juice and the spices and make sure you mix them well together with your hands or a spatula.

4.    Transfer the chickpeas to a parchment-lined baking sheet and spread evenly on the baking sheet.

5.    Cook them for 20 minutes. If you want them more crispy, you can add them for an additional 5-10 minutes more.

6.    When they are done, remove them and wait for them to cool down or serve them hot.‍

My tip for making them taste amazing is:

Use a good quality Extra Virgin Olive Oil and drizzle a good amount. You don’t need to add too much olive 6oil but enough for it help the spices stick to the chickpeas.

Remove the water to make them dry so they can become crispy.

Store them at room temperature if you will use them quickly in a jar.

Eat them fast! They tend to loose their crispy texture if you wait too long to eat them. In the event of that happening, you can heat them again for a few minutes on a baking sheet and they will become crispy again.

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