roasted crispy chickpeas
Crispy chickpeas are my new favorite snack. Monument Lane has them on their menu and Back Forty sprinkles them on their kale caesar salad (which I love). I am pretty sure they both fry their chickpeas, but I went ahead and roasted them instead. These are fun as a snack (think bar nuts) or has a salad topping. Much more interesting then a salad with canned chickpeas.
This salad had a great mix of textures – firm beets, acidic hearts of palm, creamy avocado and crisp chickpeas. The idea of serving all these beautiful colors in a bowl on a bed of arugula reminds me of bibimbap where you know every bite is going to be a good one.
adapted from Steamy Kitchen
- 1 (15-ounce) can chickpeas (garbanzo beans), drained
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons za’atar
- Preheat oven to 400ºF. Line a baking sheet with foil paper.
- In a small bowl, combine chickpeas, oil and salt. Toss until chickpeas are well coated.
- Spread chickpeas on lined baking sheet.
- Baking, stirring halfway through, until crispy and brown, about 30 minutes.
- Remove chickpeas to a bowl, add za’atar and toss to coat.