Roasted Chickpea Snack Recipe

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp ground cumin

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• Optional: Pinch of cayenne pepper for heat

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare chickpeas: Pat the chickpeas dry with a clean kitchen towel or paper towel. Removing excess moisture is key to achieving crispiness.

3. Season: In a mixing bowl, combine chickpeas, olive oil, and seasonings. Toss until the chickpeas are evenly coated.

4. Spread out: Transfer the chickpeas to the prepared baking sheet and spread them out in a single layer.

5. Roast: Bake for 25–30 minutes, shaking the pan halfway through to ensure even cooking. Chickpeas should be golden and crispy when done.

6. Cool slightly: Let the roasted chickpeas cool for 5–10 minutes—they’ll crisp up even more as they cool.

7. Enjoy: Serve as a snack, salad topper, or soup garnish. Store leftovers in an airtight container at room temperature for up to 3 days.

Tips:

• Experiment with different spice blends, like taco seasoning, curry powder, or za'atar.