Crunchy Roasted Chickpeas
By Landon Funk
Chickpeas are an amazing source of protein. These roasted chickpeas are good for a snack, an appetizer, or a side dish for a larger meal. Try them out and let me know how much your friends and family love them!
Special thanks to It Doesn't Taste Like Chicken for the recipe.
1 19oz can chickpeas, drained and rinsed
1 tablespoon olive oil
3/4 teaspoon chili powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
Preheat your oven to 375F (190C).
Spread the chickpeas in a single layer on a baking sheet. It's okay if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then.
Remove the chickpeas from the oven and carefully add the hot chickpeas to a bowl along with the olive oil, chili powder, thyme, and salt. Toss well to coat the chickpeas evenly. Spread the seasoned chickpeas back onto the baking sheet and return to the oven for another 10 to 15 minutes until they are golden and crispy. Remove from the oven and let cool a bit before enjoying. You can snack on them still warm, or completely cooled.