These crunchy chickpeas double as a snack and a garnish for salads and soups. Here they are in yesterday’s lunch:
(Other all-stars in this gorgeous salad include: a plateful of spinach, 1/4 of a cucumber, 1/4 of an avocado, a couple tablespoons of diced red onion, and some drizzled green goddess dressing.)
You can season them anyway you want. For a curried soup, toss them with curry powder. For tomato soup, try them with basil and other Italian seasonings. My favorite is ranch seasoning. I’ve included the spices for that, but feel free to leave them out and season with whatever you desire.
Makes ~2 cups of chickpeas
- 1 can of chickpeas, drained, rinsed, and patted dry
- 1 tablespoon of olive oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried dill
- salt to taste
Preheat oven to 450. Spray a cookie sheet with nonstick spray.
Toss the chickpeas with oil and seasoning. Place them on the cookie sheet and arrange in a single layer.
Bake 30 minutes or so, until dried and browned. Shake the pan every ten minutes.