You can roast freshly cooked chickpeas or canned chickpeas (well-dried). Either will work though you will get a slightly crunchier result with chickpeas you’ve cooked yourself. I recommend roasting them to a deep golden color for the best texture. (Roasted chickpeas of course will not have the texture of deep-fried, but they are still lovely!) I usually roast mine only with kosher salt, but if you want to add spices, I recommend adding them partway through cooking so they don’t burn.
Makes about 3/4 cup
- 1 cup cooked chickpeas, well-dried
- 2 to 3 teaspoons grapeseed, peanut or other vegetable oil
- ¼ to ½ teaspoon kosher salt, more to taste
1. Heat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
2. In a small bowl, toss the chickpeas with the oil and ¼ teaspoon salt until thoroughly coated. Spread the chickpeas out on the baking sheet and roast until a deep golden brown color. They will be somewhat shrunken.
3. Let the chickpeas cool for several minutes. Season with more salt and use as you like.
