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Tia’s Crispy Roasted Chickpeas

Crispy Roasted Chickpeas

Created by Tia Mowry, the recipe is perfect for snacking and topping salads.  You can make crispy (baked, not fried) chickpeas right at home that are seasoned in McCormick® Chili Powder and Crushed Red Pepper, making them tangy, savory and irresistible.

INGREDIENTS

2 cans (15 1/2 ounces each) chickpeas, drained and rinsed
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon McCormick® Chili Powder
1 teaspoon McCormick® Red Pepper, Crushed
McCormick® Sea Salt Grinder, optional to taste

PREPARATION

  1. Preheat oven to 425°F. Remove skins from chickpeas and discard. In a deep bowl, combine chickpeas with oils and soy sauce. Toss until well coated. Spread chickpeas in single layer on a 13×9-inch rimmed baking sheet.
  2. Bake, shaking the pan every 10 to 15 minutes until the chickpeas are a deep golden brown, 50 to 60 minutes. Immediately transfer the hot chickpeas to a deep bowl. Season with chili powder, crushed red pepper and sea salt; toss until well coated.
  3. Serve warm or let cool completely and store in a tightly covered container in a cool dry place for up to one week.

Read more about Mowry’s partnership with McCormick Spices. Be sure to also try her recipe for Tia’s Turkey Meatballs.

chickpeashealthy snacks
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