Roasted Chickpeas



What a great idea! I am sad that I did not find this recipe sooner but I will most certainly make up for lost time! I don’t recall where I found this magical creation but alas, I did and it was so simple that I was able to recall the instructions… See that??? All the more reason to make it!

So keep in mind that if you are using dehydrated chickpeas like me, they need at least 8 hours to soak. If they are the canned goods, then tooty-f*ing-fruity you are one GIANT step ahead of us minions! (just kidding, dont take that to heart)


Olive Oil


Cayenne Powder

Coarse Sea Salt


(this is my chickpeas when I started soaking them last night)

Drain your chickpeas and rinse well.

Preheat the oven to 450.


Lay those little gems out on a paper towel and using another paper towel, rub them well to both dry the peas and to also loosen the thin papery skin.


Would you look at that!

Discard any skin that you may find after giving them a good rub down and if you missed any, that is fine, it is not going to make a huge difference.


Drizzle a bit of olive oil onto the peas and give them a good toss.


Season well with the cumin and cayenne powder but remember, the more cayenne you use the spicier they will be!!!!!


Season with sea salt and toss around to evenly coat.


Roast at 450 for 25-30 minutes or until crispy!


You can do lots of things with this recipe from just a simple bar snack to a crazy southwest salad topping like I did this afternoon!!!!



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