Description
When you’ve made aquafaba meringues, and you’re left with a tin of chickpeas, don’t let them sit in the fridge and get forgotten. Turn them into these crunchy, savoury roasted chickpeas instead; they’re easy to make, endlessly customizable, and perfect for snacking.
Ingredients
Units
Scale
- 2.25 cups approx. - 1 x 540 ml tin chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp olive oil
Seasoning Suggestions (adjust to taste)
- 1/2 tsp ground black pepper
- 1 tsp dried salad herbs
- 1/2 tsp garlic salt
- 1/4 tsp table salt
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary, lightly crushed
- 1 tsp dried chives
- 1/2 tsp Aromat seasoning
Instructions
- Drain and rinse the 1 x 540 ml tin of chickpeas thoroughly.
- Spread the chickpeas onto a double layer of paper towel and gently pat them dry.
- Let them air dry for at least 30 minutes. The drier they are, the crispier they’ll become in the oven.
- While drying, remove any loose skins you notice. This step isn’t strictly required, but it helps create an even crunch.
- Preheat your oven to 400⁰F (200⁰C).
- Line a baking sheet or cookie tray with parchment paper.
- Spread the dried chickpeas in a single layer on the prepared tray.
- Bake for 30 to 45 minutes, shaking the tray halfway through cooking. The chickpeas should feel dry and lightly crisp on the outside.
- Transfer the hot chickpeas to a mixing bowl.
- Add the 1 tbsp olive oil, 1/2 tsp ground black pepper, 1 tsp dried salad herbs, 1/2 tsp garlic salt, 1/4 tsp table salt, 1/2 tsp dried oregano, 1/2 tsp dried rosemary, 1 tsp dried chives, and 1/2 tsp Aromat seasoning. Adjust seasoning to your own liking. Toss until evenly coated.
- Return the seasoned chickpeas to the lined baking sheet and spread them out evenly.
- Bake for another 10 to 15 minutes, stirring once halfway through, until crisp and crunchy.
- Remove from the oven and allow them to cool completely before serving.
- They continue to crisp up as they cool, so don’t be tempted to overbake them.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
