Recipe courtesy of GOYA

Crispy Chickpeas

Serve an appetizer that's crunchy, well-flavored and nutritious with these Crispy Chickpeas! It couldn't be easier, simply towel-dry GOYA® Chick Peas, mix with olive oil, smoked paprika and GOYA® Adobo All-Purpose Seasoning with Pepper, and roast until chickpeas turn dry and crisp. These little addictive chickpeas crunch like a potato chip, but boast more flavor and nutrition!
Save Recipe
  • Total: 45 min
  • Prep: 5 min
  • Cook: 40 min
  • Yield: 6 servings
Share This Recipe

Ingredients

2 cans (15.5 oz. each), GOYA Chick Peas, drained, rinsed and patted dry with paper towels

2 cans (15.5 oz. each), GOYA® Chick Peas, drained, rinsed and patted dry with paper towels

3 tbsp. GOYA® Extra Virgin Olive Oil

2 tsp. smoked paprika

1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste

Directions

  1. Heat oven to 425 degrees F. In medium bowl, stir together chickpeas, olive oil, smoked paprika and 1/2 tsp. Adobo; transfer to foil-lined baking sheet. 
  2. Bake, stirring occasionally, until chickpeas are golden brown and crisp, about 40 minutes. 
  3. Transfer chickpeas to serving bowl; season with more Adobo, if desired. Serve warm or at room temperature.