When you first see roasted chickpeas in a snack bowl, you know what they are but you can’t believe you eyes. You have to try them. Your mouth will believe and crave these delightful high protein salty surprises. Serve with drinks, or as to-go snacks.
Place the chickpeas on a kitchen towel and roll them around until there is no moisture on the outside of the beans. I have roasted them wet and they take what seems forever to get crispy, so this drying step is important.
Toss in a bowl with the olive oil and the kosher salt.
Transfer to a baking sheet. Roast for 30 minutes or more minutes, shaking the pan to roll them around about every 10 minutes. When they take on a golden color and have a nice crunch, sprinkle generously with the dukkah and roast another 5 minutes.
If you don’t have dukkah, the Egyptian nut and spice blend, use 1 ½ times the salt.
Roasted chickpeas are best served soon out of the oven—but they’re dang good anytime. If you like more crunch—refresh them again in the oven.