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Do you have leftover chickpeas from yesterday’s hummus?  I did.  Mine were sitting in the fridge, calling my name, demanding to be used for something.


This recipe answered their call.  Salty, spicy, crunchy.  An interesting little snackable that’s easy to make.

Be sure you get yours crispy, otherwise they will have the mouthfeel of a dried out bean.  That’s less interesting.  And less snackable.



2 (15-ounce) cans chickpeas
about 2 tablespoons olive oil
generous sprinkling Spanish paprika, cumin, black pepper, and salt.
a sprinkling of cayenne pepper


Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet with foil or parchment paper.

Rinse and dry chickpeas.  Toss with olive oil and spices.  Bake until crispy and slightly golden, about 20 to 25 minutes.  Toss a few times through baking.

Remove from the oven.  Cool slightly.

Source: Joy the Baker

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