Have you ever made roasted chickpeas?

I’m a sucker for snacks. The crunchier and saltier the better! I love roasted chickpeas because it’s a snack that’s yummy and one I can feel good about.

When I make a batch of roasted crispy chickpeas it’s never around for long. I try not to make them too often but lately I find myself going through can after can of chickpeas. Yesterday I think they lasted all of 45 minutes – I was home all by myself and, nope, didn’t share with the dog! I don’t even think my husband know how often I make a batch of these – ha!

You’ll find roasted chickpeas can be sweet or savory. I usually only make savory because I always eat them up. This version is one of my favorites, and it uses two spices I love but never seem to use enough, turmeric and garam masala.[wpurp-searchable-recipe]Savory Roasted Chickpeas – – chickpeas, extra virgin olive oil, kosher salt, cumin, garam masala, turmeric, Thoroughly rinse and drain chickpeas, then spread out on a paper towel to dry for 10 to 20 minutes. The longer you let them dry the less time they will take to bake. (I remove the skins that are obviously falling off but I tend to not remove the skins – this is certainly up to you.) ; Preheat oven to 425 degrees; In a bowl mix chickpeas with olive oil, salt, cumin, garam masala and turmeric. Add olive oil a little at a time if it doesn't look like the chickpeas are coated.; Spread out on parchment lined baking sheet and bake in oven for 25 to 40 minutes or until crispy. Keep a close eye after 30 minutes – the time needed will vary depending on how dry they were. ; – [/wpurp-searchable-recipe]