Southwest Spiced Crunchy Chickpeas
Southwest spiced crunchy chickpeas are a healthy, tasty, and easy to make snack or salad topping.
Servings: 4
Ingredients
- 1 (19 fluid ounce) can chickpeas drained
- 1 tablespoon olive oil
- Salt to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)*
- 1/8 teaspoon chili powder
- 1/8 teaspoon chipotle chili pepper
Instructions
- Place chickpeas in a sieve or colander and rinse them under running water for a couple of minutes. Some of the skins will come off, and that's fine. You don't need to remove them all.
- The chickpeas should be as dry as possible before you put them in the oven. I dry them off as much as I can using paper towels and then let them air dry for about 10 minutes.
- Pre-heat oven to 375F and line a baking sheet with foil for easy clean-up.
- Place chickpeas on baking sheet and add the olive oil. Toss the chickpeas using your fingers until they're evenly coated with oil, and then spread them out in an even layer. Sprinkle with salt.
- Bake for 40 minutes or until they're golden and crispy. Halfway through baking, give the baking sheet a shake to ensure chickpeas cook more evenly.
- While chickpeas are cooking, prepare the spice mixture by adding each spice into a bowl.
- When chickpeas are done cooking, let them cool for five minutes or until they're not too hot to handle. Add them into the spice bowl and toss them with your fingers until they're evenly coated.
- Serve immediately.
Notes
- *If you prefer a more herby taste, add the dried oregano. It does tend to make the seasoning a little more grainy, so if you don't like that, omit it.
- Great as a snack by themselves or used as a salad topping.
- You can save time and use southwest seasoning instead of the individual spices if you have some on hand.