Crispy Chickpeas

Wonderful for snacking, these crunchy-crispy, salty chickpeas are also fantastic served with sautéed sprouting broccoli.

4 cups chickpeas, rinsed and drained
Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
1-2 teaspoons smoked sea salt*

*If you have extra, feel free to substitute for F&L dry grilling rub!

1. Position an oven rack in the center of the oven and preheat to 350°. Spray a baking sheet with vegetable oil cooking spray.

2. Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.

3. Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

this week's recipes
italian comforts

feature story
signs of spring

workshops & events
new classes!



Join our mailing list to receive updates on workships, special events and all the latest happenings here at Bella Luna Farms

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.