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A rimmed baking sheet is lined with crispy roast chickpeas from the oven.

Crispy Roast Chickpeas

Frances Kellar
The perfect batch prep recipe to make salad croutons or crunchy snacks for the week ahead.
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Servings 4 cups

Ingredients
  

  • 2 15-ounce cans of garbanzo beans drained and rinsed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon paprika

Instructions
 

  • Preheat your oven to 350 degrees. Drain and rinse two 15-ounce cans of garbanzo beans/chickpeas. Spread the chickpeas out evenly on a parchment lined baking sheet and season with kosher salt, black pepper, olive oil, and paprika. You can play with seasonings here but I love this classic blend to keep them versatile in whatever salad I make.
  • Roast the chickpeas for 50-60 minutes until golden and crisp.
  • Store in an airtight container with a lid for up to 3 days.