Basic Roasted Chickpeas
A great recipe to start making roasted chickpeas with. Simple and easy to add whatever seasoning you want to.
Servings: 6 people
Calories:
Equipment
Ingredients
- 1 can (15oz/ 400g) chickpeas low or no sodium if possible
- 2 tbsp extra virgin olive oil
- ⅛ +1/4 tsp sea salt or kosher
- ¼ tsp fresh black pepper
Instructions
- Preheat oven to 400F or 200C. Use the convection or fan forced setting if you have it.
- Drain and rinse the chickpeas. Place them on a kitchen towel and pat them dry. Remove any chickpea skins that come loose during the process.1 can (15oz/ 400g) chickpeas
- Place the chickpeas in a medium sized bowl and add the olive oil and ⅛ tsp of the salt. Toss chickpeas until well coated.1/8 +1/4 tsp sea salt, 2 tbsp extra virgin olive oil
- Spread the chickpeas directly onto a baking sheet and place in the preheated oven.
- Roast for 25-40 minutes, removing once or twice throughout this time and stirring the chickpeas with a spoon to rotate them around the pan. Chickpeas are done when they are golden brown and crunchy. They will continue to harden a bit as they cool, but if they are at all soft in the middle return them to the oven for a few more minutes.
- Once cooked, remove the baking sheet from the oven and let cool for 5 minutes.
- Place the roasted chickpeas into a clean bowl. Toss with salt and pepper until evenly coated, adjusting to taste. (Different chickpeas will have stronger or more mild flavors and different amounts of sodium, pepper may be stronger or more mild, etc. Always go by your own taste buds.)1/4 tsp fresh black pepper, 1/8 +1/4 tsp sea salt
- Store in a bowl on the counter with a clean kitchen towel spread over it.