Crispy Southwest Roasted Chickpeas
To Market-To Market
4
10 minutes
30 minutes
A crunchy, savory snack made with chickpeas, olive oil, and Jack and the Bean Dip seasoning.
Ingredients
2 cans (15 oz each) chickpeas, drained and rinsed
1½ tbsp olive oil
2 tsp Jack and the Bean Dip seasoning
¼ tsp salt, or to taste
fresh lime wedges, for serving
Directions
Preheat your oven to 425°F.
Drain and rinse the chickpeas. Spread them on a clean kitchen towel or paper towels and pat thoroughly dry.
Remove any loose skins if desired. The drier the chickpeas, the crispier they will become.
Transfer the chickpeas to a large bowl and toss with the olive oil and salt.
Spread them in a single layer on a rimmed baking sheet, leaving space between them.
Roast for 20–25 minutes, shaking the baking sheet halfway through cooking.
Remove the chickpeas from the oven and toss with Jack and the Bean Dip seasoning.
Return to the oven for another 3–5 minutes, until golden and crisp, watching carefully to prevent the seasoning from burning.
Allow the chickpeas to cool on the baking sheet for 5–10 minutes before serving. They should become crispier as they cool.