Ingredients:

  • 2 cans (15 oz each) Chickpeas, thoroughly rinsed and drained
  • 1.5 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/4 tsp Lemon zest (optional)

Instructions:

  1. Rinse the 2 cans of chickpeas under cold water until the bubbles (aquafaba) disappear.
  2. Spread them on a towel and rub them dry. Note: This is the most important step for a crispy roasted chickpeas recipe.
  3. Set your oven to 200°C. Toss the dry chickpeas with 1.5 tbsp olive oil and the sea salt in a bowl.
  4. Spread onto the baking sheet and roast for 20 minutes. Listen for a light rattling sound when you shake the pan.
  5. While they roast, mix the paprika, garlic powder, oregano, and pepper in a small ramekin.
  6. Remove the pan from the oven. The chickpeas should look slightly shrunken. Sprinkle the spice mix over them and toss with a spatula.
  7. Return to the oven for 10 minutes. Scent Check: You should smell a deep, toasted nuttiness and sweet smoke.
  8. Turn off the oven and crack the door open. Let them sit inside for 5 minutes. Note: This helps the final bits of moisture escape.
  9. Once out of the oven, toss with lemon zest if using.
  10. Let one cool for 60 seconds and bite it. It should shatter completely with no squish in the center.