At Nopalito, a Mexican eatery in my neighborhood, every meal starts off with a complimentary bowl of spicy fried chickpeas. This snack is full of heat and crunch, reminiscent of spicy wasabi peas or roasted hominy. My addiction to them led me to make a healthier version at home. Like kale chips, roasted chickpeas are a great way to satisfy a chip craving, minus all that fat, and you get all the nutritional benefits of chickpeas — namely, fiber and protein.
Make sure the chickpeas are completely dry after draining and rinsing them.
- 1 15-ounce can of chickpeas (garbanzo beans)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 2 teaspoons of spice mixture (a curry, Morrocan, or Mexican spice mixture works well)
- Preheat oven to 400°F.
- Drain and rinse chickpeas in a colander. Pat dry.
- Toss chickpeas in a medium-sized bowl with olive oil, sea salt, and spices.
- Arrange chickpeas on a baking sheet in a single layer.
- Bake for approximately 30 minutes or until crispy. While baking, shake pan or stir chickpeas to avoid burning.
- Transfer to a serving bowl.
- If desired, sprinkle and toss with more spices.
- North American
- 4 servings