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.

chickpeas: before and after

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.

sweet roasted beets

crispy chickpeas

adapted from Steamy Kitchen

ingredients

• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 teaspoons za’atar 

instructions

1. Preheat oven to 400ºF. Line a baking sheet with foil paper.
2. In a small bowl, combine chickpeas, oil and salt. Toss until chickpeas are well coated.
3. Spread chickpeas on lined baking sheet.
4. Baking, stirring halfway through, until crispy and brown, about 30 minutes.
5. Remove chickpeas to a bowl, add za’atar and toss to coat.

Tags: Back Forth crispy chickpeas, Back Forty kale caesar salad, beet and avocado salad, crispy chickpeas, crispy garbanzo beans, fried chickpeas, Monument Lane's chickpeas, roasted chickpeas, yogurt salad dressing, yogurt tahini dressing, yogurt tarragon dressing

• February 6, 2012
• dinner, lunch, salad, sauce, savory, snack, vegetarian
• Leave a comment