- 1
- 60 mins
Ingredients
- 2 - 14 ounce can Chickpeas (drained; rinsed & dried)
- 1 teaspoon Tumeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon Cayenne
- 2 tablespoons Kosher Salt
- 1 Lemon (zested)
Preparation
Step 1
1
Preheat oven 400º F.
2
2 - 14 ounce can Chickpeas (drained; rinsed & dried)
1 teaspoon Tumeric
1 teaspoon Cumin
1 teaspoon Coriander
1/2 teaspoon Cayenne
Oil
Mix together the first 4 spices until evenly distributed. Toss with the Chickpeas then drizzle in enough Oil just to coat. Toss and then spread evenly on a baking sheet.
3
Bake for 30-40 minutes until Chickpeas are crispy.
4
2 tablespoons Kosher Salt
1 Lemon (zested)
Meanwhile, blend together the Salt and Lemon Sest to infuse the Salt.
5
Lemon Salt
Toss together the Chickpeas with Lemon Salt and allow to cool before serving.
Helpful Tips:
1. Drained, rinsed and dried garbanzo beans make for a very crispy and crunchy result.
2. Incorporate the oils of a lemon into salt by shaving zest and massaging into the salt.