Serving and Storage Tips:
Serving: Serve these crispy roasted chickpeas as a snack, or use them as a topping for soups, salads, or grain bowls. They can even be mixed into trail mix for an added crunch.
Storage: Store the chickpeas in an airtight container at room temperature for up to 1 week. If they lose some of their crispiness, you can re-roast them in the oven for a few minutes to bring back the crunch.
Variations:
Sweet Roasted Chickpeas: For a sweeter version, replace the cumin and paprika with cinnamon, honey, and a pinch of salt.
Spicy Roasted Chickpeas: Add chili powder, cayenne pepper, or smoked chipotle powder for a fiery kick.
Herb Infused: Try rosemary, thyme, or oregano in place of the paprika and cumin for an herby flavor profile.
FAQs:
Can I use dried chickpeas instead of canned?
Yes! Just soak dried chickpeas overnight, cook them until tender, and follow the same steps for seasoning and roasting.
Why are my chickpeas not crispy?
The key to crispy chickpeas is drying them thoroughly before seasoning and roasting. If they’re not dry enough, they won’t crisp up properly.
Can I make these without olive oil?
Yes, you can use other oils like avocado or coconut oil, or even an oil spray for a lighter version.
How do I get the chickpeas extra crunchy?
The longer you roast them, the crunchier they will get, but be cautious not to burn them. Also, letting them cool on the baking sheet allows them to harden up nicely.
Enjoy this tasty, healthy snack, and don’t forget to experiment with different flavors to find your favorite!
