Franklin Spice Works
Coriander and Cumin Roasted Chickpeas
Crunchy roasted chickpeas seasoned with coriander and cumin. A protein-packed, snackable alternative to chips.
Ingredients
- 2 cans chickpeas, drained and dried very well
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions
- Dry chickpeas thoroughly between paper towels. The drier they are, the crispier they get.
- Toss with olive oil and spread in a single layer on a baking sheet.
- Roast at 425F for 25-30 minutes, shaking halfway, until golden and crispy.
- Toss immediately with coriander, cumin, paprika, garlic powder, and salt while still hot.
- Cool on the pan. Crispiness increases as they cool. Serve as a snack or salad topping.