Are you looking for a crunchy snack for your Friday beer or a tasty addition to your salad? The crunchy chickpeas are easy to make, taste delicious, and can be eaten as a topping, a side dish, or just a simple snack.
Recipe for crunchy chickpeas – the perfect snack
Are you looking for a crispy snack to accompany your Friday beer or a delicious addition to your salad? The crunchy chickpeas are easy to make, taste great, and can be enjoyed as a topping, side dish, or just a simple snack.
The chickpeas can be prepared in two ways. They can either be roasted in a pan or baked in the oven, so below are two different methods.
Remember to soak and cook the chickpeas before you start if you’re not using canned chickpeas.
Servings:
Crunchy Chickpeas – The Perfect Snack
Are you looking for a crunchy snack for your Friday beer or a tasty addition to your salad? The crunchy chickpeas are easy to make, taste delicious, and can be eaten as a topping, a side dish, or just a simple snack.
Equipment
- Bowl
- Oven Method 1
- Baking Tray Method 1
- Frying Pan Method 2
Ingredients
- 200 gram Chickpeas boiled
- Salt
- 6 gram Spices ground - optional
- 28 gram Oil can be omitted
Instructions
Put the crunchy chickpeas in the oven
- If you’re in a hurry, the easiest way to get crunchy chickpeas is by baking them in the oven. You don’t need to watch them all the time; you can come and go while you fix other things in the kitchen – maybe chill a beer or prepare the salad for later… The possibilities are many.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). Pour the chickpeas into a bowl and add oil, salt, and spices. Stir so that the oil and spices coat the chickpeas before spreading them on a baking tray in one layer. Bake them for 20 minutes until they are golden and crunchy, but remember to stir them after 10 minutes so they turn during baking. Let the chickpeas cool before serving.
- If you want to avoid the oil, you can skip adding it. Instead, rinse the chickpeas in cold water before tossing them with the spices. The water helps the spices stick better.
Roast the chickpeas in a pan
- The other way to get crunchy chickpeas is to roast them slowly in a hot pan. The ingredients are the same as when you bake them in the oven. It’s just the method that’s different.
- Roast the spices in the oil, but wait to add salt. When the spices smell delightful after about a minute, add the chickpeas to the pan, reduce the heat, and let them cook together with the flavors. For the next 10 minutes, stir the chickpeas frequently so they don’t stick to the pan. When the snack looks crispy and the chickpeas have taken on color, add salt and remove them from the heat. Let them cool before serving.