Dry Roasted Chickpeas (base recipe)
Ingredients
- 1 Can Chickpeas (organic, non-BPA lined can of chickpeas)
- ⅛ t Garlic Powder (non-irradiated, organic garlic powder)
- ¼ t Sea Salt
- 1-2 t Extra Virgin Olive Oil (organic, cold-pressed, unrefined olive oil)
Instructions
- Preheat oven to 400.
- Put the chickpeas in a strainer and thoroughly wash them with cold water. Let them drip dry for a few minutes.
- Line a cookie sheet with paper towels and transfer chickpeas. Using another paper towel on top of the chickpeas, gently roll them to dry. (It's ok if the skins come off. If they do, just throw them out.)
- Take ALL paper towels off the cookie sheet. If you have time, let the chickpeas sit out for another 5 minutes.
- Bake chickpeas for 15 minutes. (At this point they will start looking dry. That's a good thing!)
- Remove from oven and sprinkle chickpeas with olive oil. Use a spatula to move the chickpeas around so that all of them are lightly coated. Sprinkle with garlic powder and salt and return to oven.
- Continue to roast for 15-20 more minutes until they are golden in color.
- Remove chickpeas from oven and serve warm or cool. (Either way, they won't last for long!)
Recipe by Scratch Mommy at https://scratchmommy.com/dry-roasted-chickpeas-a-snack-or-side-dish/