The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Brianna Wray
the Times 

Chickpea Crunch

 

Brianna Wray

Chickpea Crunch

1 can or 1 ½ cups fresh chickpeas

½ teaspoon paprika

½ tsp chili powder

½ tsp garlic powder

1 pinch coarse sea salt

1 tbsp canola oil

Preheat oven to 375 °F. If using canned chickpeas, drain and dry them with paper towels. Combine spices, then add oil. Toss the chickpeas in the mixture. Spread evenly over a flat baking sheet covered with parchment paper. Bake for 40 minutes or until crunchy, stirring at the halfway point. Cool before serving as a crunchy snack or salad topping. Store in an airtight container for up to three days.

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