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Crunchy Roasted Chickpeas

SALTAR A LA RECETA

Yondu and olive oil give roasted chickpeas a savory coating. Enjoy them as a crunchy snack or scatter them over a salad.

TIEMPO DE PREPARACIÓN 5 min
TIEMPO DE COCCIÓN 20 min
PORCIONES 3
NIVEL DE PICANTE

INGREDIENTES

  • 1 can chickpeas (15 oz per can), drained and rinsed
  • 2 tsp olive oil
  • 2 tsp Yondu

INGREDIENTES
  • 1 can chickpeas (15 oz per can), drained and rinsed
  • 2 tsp olive oil
  • 2 tsp Yondu

INSTRUCCIONES

  1. Heat the oven to 400°F. Pat the drained chickpeas very dry with a clean towel.
  2. Toss the chickpeas with the olive oil and Yondu, then spread in a single layer on a baking sheet.
  3. Roast for 15–20 minutes, stirring once, until golden and crisp to your liking.
  4. Let cool slightly before serving as a snack or salad topping.

INSTRUCCIONES
  1. Heat the oven to 400°F. Pat the drained chickpeas very dry with a clean towel.
  2. Toss the chickpeas with the olive oil and Yondu, then spread in a single layer on a baking sheet.
  3. Roast for 15–20 minutes, stirring once, until golden and crisp to your liking.
  4. Let cool slightly before serving as a snack or salad topping.

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Crunchy Roasted Chickpeas

TIEMPO DE PREPARACIÓN 5 min
TIEMPO DE COCCIÓN 20 min
PORCIONES 3
NIVEL DE PICANTE

INGREDIENTES

  • 1 can chickpeas (15 oz per can), drained and rinsed
  • 2 tsp olive oil
  • 2 tsp Yondu

INSTRUCCIONES

  1. Heat the oven to 400°F. Pat the drained chickpeas very dry with a clean towel.
  2. Toss the chickpeas with the olive oil and Yondu, then spread in a single layer on a baking sheet.
  3. Roast for 15–20 minutes, stirring once, until golden and crisp to your liking.
  4. Let cool slightly before serving as a snack or salad topping.