Roasted Chickpeas
Prep time
Cook time
Total time
Serves: 4
  • 15-ounce can chickpeas, drained
  • 4 teaspoons extra virgin olive oil
  • ½ teaspoon cumin
  • Salt and freshly ground pepper to taste
  • Pinch red chile flakes
  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Drain the chickpeas and place on a plate lined with a double layer of paper towels. Blot gently with a paper towel to remove excess moisture.
  3. In a medium bowl, combine the chickpeas, olive oil, cumin, salt, pepper, and red chile flakes and stir to coat. Spread out on the prepared baking sheet and roast, shaking the pan occasionally, until golden brown and crispy, about 20 minutes. Serve immediately.
Recipe by Jennifer Tyler Lee at