Crunchy Chickpeas 3 Ways

To me, snacks are all about texture and crunch. This is a very healthy, yet satisfying snack. You could slip these in among the chicken wings at your super bowl party. I have done in the ways. Please note that the chick peas I used were very small and cooked much faster than 40 minutes. Watch them carefully after 30 minutes in the oven.

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Crunchy Chickpeas 3 ways

Serves 8

2 – 15 oz cans of chickpeas, drained, rinsed, and dried
2 Tbs extra-virgin olive oil

Rosemary
2 Tbs fresh rosemary, finely chopped
1 Tbs kosher salt
1 tsp garlic powder
1 tsp black pepper

Curry
pinch of cayenne
½ tsp ground cumin
½ tsp curry powder or turmeric
1 tsp black pepper
1 tsp salt

Dill
1½ tsp dried dill weed
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt

Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.

Make ahead:
The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.

Notes:
Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.

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4 thoughts on “Crunchy Chickpeas 3 Ways

  1. I’m assuming the curry peas would take about a teaspoon of curry powder if one doesn’t carry tumeric in one’s household inventory?

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