Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they're delicious!
- 15.5 ounces canned chickpeas (garbanzo beans) rinsed and drained (1 can)
- 2 Tablespoon vegetable oil
- ½ teaspoon coarse sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ cup shelled pistachios
- 1 teaspoon fresh thyme leaves
-
Preheat oven to 400°F.
-
Drain and rinse one can (15.5 oz.) of chickpeas. Place chickpeas in a mixing bowl.
-
Drizzle chickpeas with vegetable oil, toss to coat; add sea salt, cumin, black pepper and cayenne pepper. Toss chickpeas well, to make sure they're evenly covered with oil and spices. Spread garbanzos out on a rimmed baking sheet for even roasting. Place baking sheet on middle rack of oven.
-
Bake at 400℉. for 18-20 minutes, stirring every 4-5 minutes. When done, chickpeas should be golden brown and slightly crisp. Remove pan from the oven.
-
Add pistachios and fresh thyme leaves, stir to combine, then spread them back out on the baking sheet and put it back into the oven. Continue to bake 10-12 more minutes, or until chickpeas are browned and crispy; remove from oven. Let cool to room temperature, then transfer mixture to a serving bowl.
-
Serve (at room temp.) and enjoy! Store any leftovers in an airtight container.