Roasted chickpeas become chewy and a little crispy, and you can season them however you like, with your favorite herbs and spices. Try them in salads, pita sandwiches, pack them in lunches or serve them as appetizers.
You’ll drain and dry the chickpeas really well, lay them out on a parchment-lined baking sheet, toss them in olive oil, and roast for about thirty minutes. Roasted chickpeas are good warm, room temperature, or cold, so it’s a low-stress task that you can do while you’re working on other things in the kitchen. Just check on them every ten minutes, and when they’re done, season them as you like and try to keep passersby from devouring them before you get any.
1 can chickpeas (or equivalent), drained
extra virgin olive oil
fresh ground pepper
Optional spices (try a small palm or pinch of one or two)
chili powder, pinch
Preheat the oven to 425°F.
Drain the chickpeas well and lay them out on a clean dish towel. Gently pat them dry and remove any loose skins that you notice (you don’t have to be too methodical about this).
Line a baking sheet with parchment paper. Trim the parchment paper to fit the baking sheet (or smaller), because dry paper hanging off the edges of a baking sheet can sometimes get a bit charred and smokey.
Lay the chickpeas out on the parchment paper and drizzle with olive oil Toss by hand until lightly coated.
Roast at 425°F for 20-30 minutes, checking every 10 minutes and tossing with a metal turner.
When they’re a little toasty and crispy, sprinkle with kosher salt, pepper, and whatever seasonings you’re in the mood for.