These are tiny, crunchy, flavor bombs packed with protein and fiber.
I use chickpea poppers as a substitute for croutons in a salad or soup, set them out in place of nuts for cocktails, or eat them straight up as a snack. They're super versatile and can be spiced any way you please.
Here are a few of my favorite combinations:
1 tsp. chili powder, 1/2 tsp. cumin, 1/8 tsp. cayenne
1 tsp. smoked paprika, 1/2 tsp. cinnamon
1 tsp. turmeric, 1/2 tsp. black pepper
2 tsp. garam masala or curry powder
1 Tbs. fresh rosemary (minced), added towards end of roasting
Makes approximately 2 cups
2 cans (15-ounces each) chickpeas, drained and rinsed
2 Tbs. olive oil
1 tsp. salt
Desired seasoning blend (adjust above ratios to taste, typically 2 tsp. to 1 Tbs. total)
Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment or aluminum foil.
In a large bowl, toss chickpeas, olive oil, salt, and spices together until coated. Spread onto a rimmed baking sheet and roast for 30-40 minutes. Stir half way through. The poppers will crisp further once cooled.
Serve within 2-3 hours for the crunchiest poppers. They also store well at room temperate for several days in a sealed container, but will be a bit chewier in texture, which I still like.