Roasted Chickpeas 3 Ways
- Level: Easy
- Yield: 3 cups (six 1/2-cup servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 38
- Dietary Fiber
- 11
- Sugar
- 7
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 408
- Total: 2 hr (includes drying and cooling times)
- Active: 15 min
Ingredients
Chickpeas:
Three 15-ounce cans chickpeas
3 tablespoons vegetable oil
Taco Seasoning:
3/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
Kosher salt
Vinegar-Lime Seasoning:
2 teaspoons distilled vinegar
Zest of 1 lime
Kosher salt
Onion-Garlic Seasoning:
1 teaspoon granulated garlic
1 teaspoon granulated onion
Kosher salt
Directions
- For the chickpeas: Preheat the oven to 400 degrees F.
- Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
- Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
- Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
- For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.