Rinse the chickpeas thoroughly under cold water then place them into a saucepan and cover with plenty of water (at least 4-inches above the chickpeas).
Bring to a boil over high heat.
When the water starts boiling cover the pot with a lid and reduce the heat to medium-low. Simmer for 1 hour or until chickpeas are tender.
Drain the chickpeas then dry them off with a cloth or paper towels.
Preheat the oven to 400°F.
Add the chickpeas to a large bowl and drizzle the olive oil over top then sprinkle with the salt. Stir to combine then spread the chickpeas out onto a rimmed baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 20 minutes.
TO STORE: Allow the chickpeas to completely cool then store them in an airtight container for up to 3 days.
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