2. Oven-Roasted Chickpeas
A simple and tasty dish suitable for a light lunch.
1-can chickpeas, drained and rinsed.
1-tablespoon extra-virgin olive oil.
1-teaspoon kosher salt.
1-teaspoon finely chopped fresh herbs, rosemary, and thyme.
½-teaspoon curry powder.
Preheat oven to 400F and place a wire rack in the center position. Pat chickpeas dry after rinsing and air dry for a few minutes to remove all moisture. Toss the chickpeas with salt and olive oil. Add the chickpeas to a rimmed baking sheet and spread evenly. Drizzle with olive and sprinkle with kosher salt before p0lacing in the oven for 20 to 30-minutes until the chickpeas slightly darken and turn a light brown.
Remove from the oven and return the chickpeas to a large mixing bowl – toss with the other spices and serve. The Chickpeas taste crispy when they’re warm, and they turn chewy as they cool down — store leftovers in an airtight container in the fridge for up to three days.