Crispy Sesame Chickpeas Snack (Print Version)
Crunchy chickpeas baked with oils, spices, and sesame seeds. Enjoy as a flavorful vegan snack or salad topping.
# Components:
→ Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
→ Coating
02 - 2 tablespoons olive oil
03 - 1 tablespoon toasted sesame oil
04 - 1/2 teaspoon sea salt
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon ground black pepper
→ Seeds
08 - 2 tablespoons white sesame seeds
09 - 1 tablespoon black sesame seeds (optional)
# Preparation Steps:
01 - Set oven to 400°F. Prepare a baking sheet with parchment paper.
02 - Pat chickpeas thoroughly dry using a clean towel. Remove loose skins for enhanced crispiness.
03 - Combine chickpeas in a mixing bowl with olive oil, toasted sesame oil, sea salt, smoked paprika, garlic powder, and ground black pepper, mixing until all chickpeas are evenly coated.
04 - Spread seasoned chickpeas in a single layer over the parchment-lined baking sheet.
05 - Roast chickpeas for 25 minutes, shaking the pan at the halfway mark for even crisping.
06 - Remove pan from oven, sprinkle white and black sesame seeds over chickpeas, toss gently to coat, and return to oven.
07 - Continue roasting an additional 8 to 10 minutes, until the chickpeas are golden and crisp.
08 - Allow the roasted chickpeas to cool completely on the baking sheet to achieve maximum crunch.
# Expert Advice:
01 -
- Uses inexpensive pantry ingredients and basic tools
- Naturally vegan and gluten free for all eaters
- Big flavor with little effort in under an hour
- Great for snacking or as a salad or soup topper
02 -
- Packed with plant protein and fiber
- Naturally dairy and gluten free
- Stores at room temperature if closed tightly
03 -
- Drying is everything so do not rush that step
- Always sprinkle sesame seeds during the last ten minutes so they do not burn
- Store leftovers loosely covered if you like them ultra crisp or airtight if you prefer chewier bites