This snack is seriously addicting. You might want to double the recipe because these little barbecue chickpeas will be gone before you know it. They’re crunchy, savory and, best of all, guilt-free!
After rinsing the chickpeas, you’ll need to let them dry thoroughly before mixing with the spices. This is an important step for achieving a crispy texture. I let them dry on a paper towel for about an hour before moving forward.
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Ingredients
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon onion powder
Instructions
- Rinse chickpeas well and allow them to dry. Pat with a paper towel to remove any remaining dampness.
- In a medium bowl, mix oil, vinegar and spices. Add chickpeas and stir to coat.
- Transfer chickpeas to a rimmed baking sheet lined with parchment paper and bake at 400 degrees for 35-40 minutes.
Notes
Store in a sealed container.
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https://danielfastfoodie.com/bbq-roasted-chickpeas