{"id":1001,"date":"2021-10-15T02:20:02","date_gmt":"2021-10-15T02:20:02","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1001"},"modified":"2021-10-15T23:00:01","modified_gmt":"2021-10-15T23:00:01","slug":"crispy-roasted-chickpeas","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2021\/10\/15\/crispy-roasted-chickpeas\/","title":{"rendered":"Crispy Roasted Chickpeas"},"content":{"rendered":"\n<p><strong>Roast<\/strong>ed chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for crispy texture.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Ingredients<\/a><\/div>\n<\/div>\n\n\n\n<ul class=\"wp-block-list\"><li>1 can cooked or canned chickpeas<\/li><li>2 tablespoons extra-virgin olive oil<\/li><li>salt to taste<\/li><\/ul>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Preparation<\/a><\/div>\n<\/div>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat the oven to 425\u00b0. <\/li><li>Drain and rinse the chickpeas. Spread the chickpeas on a kitchen towel and gently pat them dry. It\u2019s essential to make sure they\u2019re totally dry before you toss them with the olive oil \u2013 damp chickpeas won\u2019t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.<\/li><li>Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread evenly on the baking sheet.<\/li><li>Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up to 30 minutes for them to become really crisp.<\/li><li>Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"715\" src=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/10\/roasted-chick-peas-1024x715.jpg\" alt=\"\" class=\"wp-image-1002\" srcset=\"https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/10\/roasted-chick-peas-1024x715.jpg 1024w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/10\/roasted-chick-peas-300x209.jpg 300w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/10\/roasted-chick-peas-768x536.jpg 768w, https:\/\/cookingtimes.net\/wp-content\/uploads\/2021\/10\/roasted-chick-peas.jpg 1160w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-luminous-vivid-amber-background-color has-background\">Tips<\/a><\/div>\n<\/div>\n\n\n\n<p><em>Eat<\/em> <em>them fast!\u00a0<\/em>Roasted chickpeas are best day-of, and\u00a0they lose their crispiness as time goes on. I aim to finish up a batch by the second day for best texture and flavor.<\/p>\n\n\n\n<p><em>Store them at room temperature.<\/em>\u00a0Don\u2019t refrigerate these guys. They become chewy quickly! I recommend leaving them in a bowl or jar on the counter, loosely covered with a piece of foil.<\/p>\n\n\n\n<p><em>Spice them up!\u00a0<\/em>I like to toss my chickpeas with spices right as they come out of the oven. Try using a dash of paprika or your favorite spice mix. Chili, curry, or shawarma spices would all be great here.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Not only are chickpeas a good vegetarian protein source, but they can also bump up the textural contrast in a dish.<\/p>\n","protected":false},"author":1,"featured_media":1003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,55,79,59],"tags":[127],"class_list":["post-1001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-salad","category-side-dish","category-vegetables","tag-chickpeas"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1001"}],"version-history":[{"count":5,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1001\/revisions"}],"predecessor-version":[{"id":1025,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1001\/revisions\/1025"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/1003"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}