Crisp, simple, and an easy way to add texture to anything.

Chickpeas roasted until golden with a little oil and seasoning. Use canned or pre-cooked for speed, or make from scratch if you have the time.

INGREDIENTS

• 1 can chickpeas, drained and rinsed (or about 1½ cups cooked chickpeas)
• a drizzle of olive oil (about 1 tbsp)
• a pinch of sea salt

Optional:
• paprika, cumin, or garlic powder
• chili flakes for heat

METHOD

• Preheat oven to 425°F
• Pat chickpeas very dry with a towel — the drier they are, the better they crisp
• Add to a bowl with olive oil, salt, and any spices
• Toss to coat

• Spread on a baking sheet in a single layer
• Roast 25–35 minutes, stirring once or twice, until golden and crisp at the edges
• Let cool slightly — they crisp up more as they sit

BUILD IT YOUR WAY

• Add chili flakes or smoked paprika for a deeper flavor
• Finish with a squeeze of lemon
• Toss with herbs after roasting
• Use as a topping for bowls, salads, or soups
• Eat on their own as a quick snack

SWAPS & NOTES

• Cook from scratch:
• soak 6–8 hours or overnight
• simmer 60–90 minutes until tender

• Drying matters — moisture = less crisp
• Roast longer for crunch, shorter for a softer texture
• Best fresh, but still good the next day