Originally published in the Today’s Parent October 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.
Oven-Roasted Crispy ChickpeasBy Chatelaine
This surprisingly addictive snack is super crunchy when warm, and chewy and nutty when leftover. They make excellent croutons, too—toss them on soup or in salads.
- 1 540-mL can chickpeas , drained and rinsed
- 2 tbsp olive oil
- 1/4 tsp ground coriander
- 1/4 tsp salt
- Preheat oven to 400F. Pat chickpeas dry with paper towel. Toss with oil, coriander and salt on a large baking sheet. Spread out in a single layer.
- Roast in centre of oven, gently shaking sheet every 15 min, until golden and crisp, 40 to 45 min. Transfer to a bowl and let cool slightly.
Nutrition (per serving)
- 11 g,
- 17 g,
- 10 g,
- 3 g,
- 948 mg.