Crispy Roasted Chickpeas
An easy, crispy roasted chickpea recipe that's healthy and deeply flavorful from salt and smoked paprika. Eat by the handful, or use to top salad, hummus, or avocado toast.
Ingredients
- 1 16-ounce can unsalted chickpeas (garbanzo beans), drained
- 1/3 cup olive oil
- 1 teaspoon smoked paprika
- 3/4 teaspoon Kosher salt, or to taste
Instructions
- Drain and rinse the chickpeas in a colander and spread them to dry on a towel-lined dish or sheet pan in the refrigerator for eight hours, or overnight.
- Heat the olive oil over medium-high heat in a 10" skillet. It should be about a 1/8" layer of oil. When the oil is shimmering but not smoking, add the chickpeas to the pan, and spread them to one even layer. Reserve the towel-lined dish or pan.PRO TIP: A cast-iron pan will hold the temperature more evenly and steadily than other types.
- Let the chickpeas fry in the oil for about 10 minutes, or until toasty brown, shaking the skillet every few minutes to make sure the beans cook evenly. You may need to lower the heat to medium.
- While the chickpeas are frying, combine the salt and paprika in a mixing bowl and set aside.
- When the chickpeas are toasted and fried, drain them on the towel-lined pan for a minute, then add them to the salt-paprika mixture and toss to combine. Taste for seasoning, and serve warm or at room temperature.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
