I’ve been on a bit of a chickpea kick lately; incorporating them into, well, anything I can. When I attended a wedding quite a while ago that served crispy spicy chickpeas as a bar snack, I was obsessed with recreating them at home as either a lovely little topper for a salad or as part of a killer nut mix. Don’t know what took me so long, but I finally got around to it this weekend and much to my surprise, they were insanely simple to make. Once they are cooled, you can keep them in a Tupperware or sandwich bag for up to a couple of days.

You’ll need:

  • 2 cans chickpeas
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt

What now?

  • Preheat oven to 400 degrees
  • Drain liquid from each can of chickpeas and lay them out on a rimmed baking sheet
  • Drizzle chickpeas with olive oil
  • Coat oiled chickpeas with salt and spices
  • Toss them up until they are all evenly coated
  • Pop in the oven for 35 – 45 minutes, stirring once at around the 20 minute mark
  • The object is for these little babies to be extra crispy, so don’t be shy to taste test and leave them in the oven a little longer until they hit their desired crispness
  • Enjoy as a pre-dinner snack with a pint of your favorite beer!