Intolerances: Fructose, Gluten, Soy, Dairy
A crispy crunch to top off your salad or snack on.
I always like a little crunch when I have a salad and while I like nuts and seeds, it is fun to switch it up. I decided to create these for a Greek salad, but I find that they really are a great pop of flavor and crunch to anything. Heck, I just grabbed a handful to snack on. Flavor, crunch and a little protein…perfect!
Serve it with:
- Greek Salad
- Mediterranean Plate
- Hummus
What you need:
- Baking Sheet
- Fine Meshed Strainer
- Parchment Paper
- Garbanzo Beans
- Cumin
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Olive Oil
The Chickpeas
The key to crispy chickpeas is making sure that they are completely dry before baking them. So, first things first, drain and rinse the garbanzo beans. I like to lay out paper towels and dump the beans out on the towels. Top the garbanzo beans with more paper towels and then gently pat and roll your hand over the paper towels to dry off the garbanzo beans. You can certainly replace the paper towels on top and start again to try and dry out the beans. I also like to do this to get the loose skins off the beans.
Once the beans are dry, add them to a bowl and mix in the cumin, paprika, salt, pepper and olive oil. Give them a good toss and spread them out on a parchment line baking sheet. Bake in a 425° for 20-30 minutes, stirring every 8-10 minutes, until they begin to turn to a golden color. Remove from the oven and let sit for at least 5 minutes to let them cool and get an extra crunch.
Side Note: If using an airfryer, turn to 390° and bake for 15-20 minutes.
Crispy Chickpeas
Intolerances: Fructose, Gluten, Soy, Dairy
Serving: 1 cup
Prep Time: 20 minutes Total Time: 50 minutes
1 can Garbanzo Beans
1 Tbsp Olive Oil
½ tsp Kosher Salt
¼ tsp Pepper
½ tsp Cumin
½ Smoked Paprika
- Preheat your oven to 425°
- Drain and rinse the garbanzo beans and lay out on paper towels. Place another paper towel on top of the beans and use your hand to roll the towel back and forth. This will help dry out the beans and remove the loose skins from the beans.
- Add the beans to a bowl and mix in the olive oil and seasoning. Give it a quick toss and spread the garbanzo beans out on a parchment lined baking sheet.
- Bake for 20-30 minutes, giving the beans a quick toss every 8-10 minutes.
- Store in an airtight container at room temperature.
Side Note: If using an airfryer, follow the same instructions, however bake 15-20 minutes at 390°.