Smokey Crispy Chickpeas

Looking for a quick, easy, and protein rich side dish for your dinner tonight? Or a crunchy addition to your salad? Well, I have just the dish for you!

When we lived up in Boston while Eric was in dental school at Boston University, we basically LIVED at this little tapas place in the South End called Estragon. They had dollar tapas and the most amazing red sangria. I would go several times a week. One of my favorite tapas that they served was their Garbanzos Fritos (Crispy Paprika Chickpeas). I also LOVED their Queso De Cabra (Warm Goat Cheese & Tomato) – I would eat 4 in one sitting. See their full menu HERE.

When we moved to New Jersey, I missed Estragon and their Garbanzos Fritos terribly! I decided I needed to figure out how to make them on my own. Thankfully, they are actually not that difficult to make. I always have a can of garbanzo beans in my pantry! I season them up a little differently each time I make them (sometimes a little more heavy handed with the garlic or paprika), but they always taste delicious and add a nice crunch to any dish.

Hope you love them as much as I do!

Ingredients:

Garbanzo Beans (Chickpeas), 1 can

Extra Virgin Olive Oil (“EVOO”), 2 tablespoons

Smoked Paprika, 1 teaspoon

Garlic Powder, 1 teaspoon

Sea Salt, 1/4 teaspoon

Fresh Ground Pepper, to taste

Directions:

Preheat oven to 350 degrees Fahrenheit. Cover a sheet pan with aluminum foil and spray with Pam.
Drain a can of garbanzo beans in a strainer. Rinse with water and drain again.
Pat dry with paper towels.
Pour all of the garbanzo beans into a plastic bag. Drizzle in the EVOO and add the spices. Close the plastic bag and shake until fully coated.
Spread the garbanzo beans out onto the sheet pan.
Roast in the oven for 45-50 minutes, or until they browned and feel crispy.
Enjoy alone or on top of a salad!