Preheat the oven to 375 degrees F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil and salt.
Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature. Photograph by Todd Coleman/The Mom 100 Cookbook
Here are two seasoning combos. These make enough for one 15-ounce can of chickpeas. When you want to use one of the seasonings, separate the oiled and salted chickpeas into two batches on the baking sheet. You can keep the chickpeas on one side as is and toss those on the other side with your choice of seasoning. Double the amounts if you want to season the full recipe. A mixture of 1/4 teaspoon chili powder and 1/4 teaspoon ground cumin; a mixture of 1 teaspoon minced fresh rosemary and 1/2 teaspoon finely minced garlic. You can store the chickpeas in a tightly sealed container for up to five days, although if you use fresh garlic you'll need to keep them in the refrigerator.
Adapted from "The Mom 100 Cookbook" by Katie Workman (c) Workman 2012. Provided courtesy of Katie Workman. All rights reserved.
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