One of my favorite salad toppings, believe it or not, is chickpeas. I love them. So when I came across this recipe, I just had to try it. Eat these toasted chickpeas in a salad, in soup, or munch by the handful.
ROASTED SPICED CHICK PEAS
1 15-oz. can chickpeas, drained and rinsed
1 TB. vegetable oil
Ground hot paprika
*These are the spices I used. I almost never measure when using spices…I just toss them in according to flavors. But if you’re one of those that must have a measurement, add 1/4 teaspoon of all to get a good mix of flavor.
Preheat oven to 425 degrees. Toss chickpeas with oil and spices (except parsley) until evenly coated. Spread on a rimmed baking sheet and roast until chickpeas are golden and crunchy, about 30 minutes. Shake the pan occasionally to allow for even cooking. Let cool completely. Sprinkle with parsley when plated.
These can be stored for up to 2 weeks in an airtight container.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.