Roasted Chickpeas - 6 Ways
Ingredients
- 3 cups cooked /canned chickpeas, from 2 15-ounce/400 ml cans
- 2 tsp. sunflower oil
Salt
- 2 tsp. oil
- ¼ tsp. table or sea salt or ½ tsp. kosher salt
Sesame
- 2 tsp. oil
- ¼ tsp. table or sea salt or ½ tsp. kosher salt
- ½ tsp. garlic powder
- 1 tbsp. sesame seeds
Honey Cinnamon
- 2 tsp. oil
- 1 tbsp. honey
- ¼ tsp. table or sea salt or ½ tsp. kosher salt
- ½ tsp. cinnamon
- ½ tbsp. sugar
Honey Garlic Pepper
- 2 tsp. oil
- 1 tbsp. honey
- ¼ tsp. table or sea salt or ½ tsp. kosher salt
- ½ tsp. garlic powder
- ¼ tsp. pepper
Fire
- 2 tsp. oil
- ¼ tsp. table or sea salt or ½ tsp. kosher salt
- 1 tsp. chili powder
- ⅛ tsp. cayenne pepper
BBQ
- 2 tsp. oil
- ½ tbsp. brown sugar
- ¼ tsp. sea salt or ½ tsp. kosher salt
- ⅛ tsp. cumin
- ½ tsp. paprika
- ¼ tsp. chili powder
- Pinch of cayenne pepper
- ⅛ tsp. garlic powder
- ⅛ tsp. onion powder
Instructions
- Preheat the oven to 300˚F.
- Drain and rinse the chickpeas.
- Place the chickpeas on a paper towel lined cookie sheet. Place a second layer of paper towel on top. Gently rub to dry the chickpeas. Remove both paper towels and let air dry for 30 minutes.
- Drizzle the chickpea with 2 tsp. oil and shake the tray to distribute evenly.
- Bake 1 hour.
- Remove from oven but leave the oven on. Drizzle the chickpeas with any of the wet ingredients from your chosen list (oil, soy, honey). Shake the tray to distribute evenly.
- Then sprinkle with all the dry seasoning from your chosen list, shake the tray to distribute evenly.
- Place back in the oven, turn the oven off immediately. Let the chickpeas sit in the oven as it cools for 2 hrs to dry out.
- Store at room temperature in an airtight container or jar.