Here’s a crunchy snack which travels well and is a great substitute for croutons on a salad.
Prep time: 10 mins
Microwave 12-15 minutes
Serves: 4 to 6 (makes 2 cups)
2 cans cooked chickpeas (15 ounces each; or about 3 cups), drained and rinsed
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons paprika
Place the chickpeas (after draining and rinsing) into a medium bowl and pat fairly dry with a couple paper towels. Add the garlic, onion, and paprika, and stir with a spoon until the chickpeas are evenly coated.
For Microwave, transfer the chickpeas to a microwave safe plate, lined with parchment paper, making sure the chickpeas are in one even layer. Place the plate in the microwave for 10 minutes. Taste the chickpeas (careful, they may be hot). If they are not crunchy enough, put in microwave for additional 1 minute increments till crunchy. Microwaves vary in wattage so you’ll have to record the time your microwave required.
For Oven: Remove the baking sheet and stir the chickpeas around, and place back in the oven for another 20 minutes.
Transfer the chickpeas to a large, rimmed baking sheet lined with parchment paper, making sure the chickpeas are in one even layer. Place the baking sheet in the oven and set the oven heat to 375°F. Roast for 20 minutes.
Remove the baking sheet and stir the chickpeas around, and place back in the oven for another 20 minutes. Turn the oven off and leave the chickpeas in there for 1 hour; this helps dry them out more and ensure maximum crispiness.
Eat warm or cold.
Notes: Get creative with the seasonings. If you like hot and spicy snacks, try adding a little cayenne pepper or hot chili powder; or try some curry powder and other herb and spice blends.
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