Are you hosting this year, or joining a cocktail party and have no idea what nosh to bring?
These roasted chickpeas are great little snacks to accompany your cocktails or mocktails (and a great alternative to nuts for those with allergies.)
Preheat your oven to 400 degrees.
Drain one 13.5 ounce can of organic chickpeas. Pour onto paper towel, pat dry, and let air dry for another hour.
Pour chickpeas onto a parchment-liked baking tray, and bake for about 30 minutes, checking about every 10 minutes to be sure they are crisping up.
Once hot and crispy, drizzle with olive oil and kosher salt and mix to coat.
Serve immediately or store, once completely cool, in an air tight container.
Want a flavorful twist? Add a hint of Old Bay, some finely chopped rosemary or a little za’atar, onion and/or garlic powder into your olive oil.
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