- 2 cans chickpeas (garbanzo beans) or about 4 cups cooked chickpeas from dried beans
- 2 tablespoons olive oil
- seasonings of your choice (see below for suggestions)
Sesame Soy:
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 tablespoon sesame seeds
Smoky Spice Blend:
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon fresh cracked pepper
- 1/2 teaspoon sea salt
- pinch cayenne (optional)
Preheat oven to 190°C / Gas Mark 5.
Prepare the beans for roasting by draining and rinsing them, then letting them dry on a towel until most of the excess moisture is absorbed. Spread on a baking sheet lined with parchment paper or a silicone baking mat. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there’s no crunch, keep baking).
Immediately (while beans are still hot), toss with olive oil and seasonings. Serve hot or at room temperature. They are best the first day, but can be kept in an airtight container for up to 4 days.