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Crunchy Roasted Chickpeas

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

PREP TIME 5 mins
COOK TIME 20 mins
SERVES 3
HEAT LEVEL

INGREDIENTS

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

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

DIRECTIONS

  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.

DIRECTIONS
  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

PREP TIME 5 mins
COOK TIME 20 mins
SERVES 3
HEAT LEVEL

INGREDIENTS

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

DIRECTIONS

  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.