Crunchy Chickpeas

 Source: Salad Party - Kristy Mucci

INGREDIENTS

Two 15 oz [425 g] cans chickpeas, drained, rinsed, and set out to dry for 1 hour

1Tbsp olive oil

2 tsp toasted sesame seeds

Kosher salt

Freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F (200°C] and line

a baking sheet with parchment paper. Spread

the chickpeas in an even layer on the baking

sheet and bake, dry, until they're golden

and crisp, about 50 minutes. Transfer the

chickpeas to a large bowl. Toss them with

the olive oil and sesame seeds, and season

with salt and pepper. 

Crunchy chickpeas are

best served the same day, but can be stored

in an airtight container in the fridge for up

to a week. If desired, toast in a dry skillet to

crisp them up again before using.

(Posted by RK)