Roasted Chickpea Recipe

This recipe--with some of my own additional flavor suggestions--was retrieved from the website Healthy Crush.

Ingredients:

3 cups of cooked chickpeas or 1 1/2 cans of chickpeas rinsed and dried (make sure they are as dry as possible so they get crispy!)

2 tbsp extra-virgin olive oil

1 1/2 teaspoons paprika

1 teaspoon cumin

1/2 teaspoon fine-grain sea salt

Grated zest of 1 lemon

Juice from 2 lemon slices (about 1/4 of a lemon)

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

(Other flavors to play with: chili, basil, chive, ginger, garlic, tahini)

Preheat oven to 425 with a rack placed in the top third of the oven. Put the dried chickpeas onto a baking sheet as pictured below and roast for 10 minutes.

Shake the pan and roast for another 8-10 minutes, until the chickpeas crisp up. Keep an eye on them to avoid burning!

While chickpeas are cooking, make your sauce. Combine olive oil, paprika, salt, lemon zest, cumin, lemon juice, rosemary and thyme into a mixing bowl.

Transfer the chickpeas into the bowl and toss until well coated. Return to baking sheet and roast for another 3-5 minutes. Note: do not cook any longer than this, or they may taste too dry. Let cool 1-2 minutes & serve!