14 Jun Crispy Chickpeas
Chickpeas, also known as garbanzo beans, are part of the legume family and a great source of plant-based protein. Available dried or canned, chickpeas are inexpensive and versatile. Incorporate them into your diet by making a batch of homemade hummus or add to salads, soups, burritos or veggie burgers. These healthy, crispy chickpeas fit the bill when you’re craving a crunchy snack.
- 1 15-ounce can low sodium chickpeas
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper to taste
- Heat the oven to 350° F. Line a baking sheet with parchment paper, set aside. Drain the chickpeas in a colander and rinse in cold water. Place the chickpeas on one half of a clean kitchen towel. Fold the towel over the chickpeas and gently rub to remove as much moisture as possible. Discard any skins that come off during the process and place the chickpeas on the prepared baking sheet.
- Drizzle the chickpeas with the oil, toss to coat and bake for 50 minutes, stirring halfway through the baking time. Season with salt and pepper. Cool and store in an airtight container.