Ingredients
Ingredients
- 1 15-oz can chickpeas (425 g)
- ¼ cup tahini (60 g)
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
Instructions
- Prep: Preheat your oven to 400°F (204°C). Drain the chickpeas thoroughly and pat them dry as much as possible using paper towels to ensure they crisp up during baking.
- Mix: In a large bowl, combine the dried chickpeas with ¼ cup tahini and season with ½ teaspoon each of salt, garlic powder, onion powder, and smoked paprika. Stir well to coat all the chickpeas evenly in the tahini and spices.
- Bake: Spread the coated chickpeas out evenly on a baking sheet lined with parchment paper in a single layer. Bake in the preheated oven for about 30 minutes, flipping the chickpeas once halfway through to ensure even browning. Bake until golden brown and crispy—the chickpeas will continue to crisp as they cool.
Notes
- Make sure to dry the chickpeas thoroughly for maximum crispiness.
- Flip the chickpeas halfway through baking to promote even cooking and browning.
- Store cooled chickpeas in an airtight container to maintain their crunch.
- Feel free to experiment with different spices like cumin or chili powder for varied flavors.
- This recipe makes a great protein-rich snack or a crunchy salad topping.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
