I'm always looking for fun things to add to salads. In my opinion, no salad is complete without an element of crunch—it's what makes a salad feel like a real meal and not just something that comes before the real meal. These delightful little roasted chickpeas are just perfect for that purpose.
Crispy, flavorful, and healthy—these chickpeas are awesome. Tossing them in a salad is just one idea for how to use them. They would be just as good as a garnish for a soup, added to quinoa, or simply eaten alone as a delicious and filling snack.
I love posting simple recipes like this on the blog, because they are the reason Grace and I started double thyme in the first place—to show that eating wholesome vegetarian food doesn't have to be hard, complicated, or expensive!
Simple Roasted Chickpeas
Makes 1 cup
- 1 (15 ounce) can chickpeas
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Preheat oven to 425 degrees. Rinse chickpeas under running water and then pat completely dry.
Place on a rimmed baking sheet. Toss with the olive oil and then the spices, rolling the chickpeas around to make sure they are evenly coated.
Bake for 15 minutes, toss, then bake for another 15 minutes.
Let cool and eat!
adapted from how sweet eats