Ingredients:

  • 2 cans (approx. 850g / 30 oz) Organic Chickpeas (Garbanzo beans), rinsed and drained
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 1 tsp (6g) Fine Sea Salt
  • 1 tsp (2g) Smoked Paprika
  • 1 tsp (2g) Garlic Powder
  • 1/2 tsp (1g) Dried Oregano
  • 1/2 tsp (1g) Dried Thyme
  • 1/4 tsp (0.5g) Freshly Cracked Black Pepper
  • 1/2 tsp Lemon Zest (optional)

Instructions:

  1. Rinse the chickpeas thoroughly under cold water until the aquafaba is gone. Spread them onto a clean kitchen towel and rub gently to dry. Let them air-dry on the counter for 15-20 minutes until the skins feel matte and papery.
  2. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the dried chickpeas with the extra virgin olive oil and sea salt until evenly coated.
  3. Spread the chickpeas in a single layer on a parchment-lined rimmed baking sheet. Ensure there is enough space for air circulation to prevent steaming.
  4. Roast for 20–25 minutes, shaking the pan halfway through, until chickpeas are golden brown and sound 'clinky' when rolled against the pan.
  5. Remove the pan from the oven. Immediately toss the hot chickpeas with the smoked paprika, garlic powder, dried oregano, dried thyme, and black pepper. Add lemon zest if using.
  6. Allow the chickpeas to cool completely on the baking sheet; they will continue to crisp up as the remaining internal moisture evaporates.