I have tried to make roasted chickpeas more times than I care to count, and for whatever reason, I never bothered to actually look at anyone else’s recipe to see what oven temperature to use or anything. I just wing it every time, and every time, my roasted chickpeas end up in the trash. Okay, lesson learned. This time, I actually looked around at a bunch of different recipes, and I finally got it right.
Recipe: Roasted Chickpeas
1 can of chickpeas, rinsed, drained, and dried
1 Tbsp. olive oil
Preheat oven to 400 degrees, and line a rimmed baking sheet with parchment paper. Toss rinsed, drained, and dried chickpeas with olive oil. Spread in single layer on baking sheet. Check on chickpeas every 10 minutes and give the pan a shake so chickpeas are cooked evenly. Remove from oven after 30 minutes and toss with a generous sprinkling of sea salt. Best enjoyed a little warm from the oven.