Ingredients:
Original
2
15-oz. cans chickpeas
2
tbsp.
extra-virgin olive oil
1/4
tsp.
salt
1/4
tsp.
pepper
Honey-Sesame (add following ingredients to Original recipe)
2
tbsp.
honey
1
tbsp.
sesame oil
1
tbsp.
sesame seeds
1
tbsp.
sugar
1/2
tsp.
garlic powder
1/2
tsp.
five-spice powder
BBQ (add following ingredients to Original recipe)
1
tsp.
dark brown sugar
1/2
tsp.
ground cumin
1/2
tsp.
ground paprika
1/2
tsp.
garlic powder
1/2
tsp.
chili powder
Masala (add following ingredients to Original recipe)
1/2
tsp.
garam masala
1/2
tsp.
ground cumin
1/2
tsp.
ground ginger
1/4
tsp.
cayenne (ground red) pepper
Spicy Buffalo (add following ingredients to Original recipe)
1/4
c.
cayenne pepper hot sauce
Maple-Cinnamon
2
tbsp.
maple syrup
2
tsp.
sugar
1
tsp.
ground cinnamon
1/4
tsp.
ground nutmeg
Parmesan-Herb
1/4
c.
finely grated Parmesan
1
tsp.
garlic powder
1
tsp.
finely chopped fresh rosemary
1
tsp.
loosely packed lemon zest
Directions:
- Original Recipe: Rinse and drain chickpeas; pat very dry with paper towels, discarding any loose skins. On large rimmed baking sheet, toss with olive oil, salt and pepper. Roast at 425 degrees F for 30 minutes until crisp, shaking occasionally. Remove from oven and transfer to bowl; toss with seasonings if desired. Chickpeas with continue to crisp as they cool.
- Honey-Sesame: Follow Original Recipe instructions, then toss roasted chickpeas with remaining ingredients. Return to oven for 5 minutes until caramelized and crisp.
- BBQ: Follow Original Recipe instructions, then toss roasted chickpeas in brown sugar, cumin, paprika, garlic powder, and chili powder.
- Masala: Follow Original Recipe instructions, then toss roasted chickpeas in garam masala, cumin, ginger, and cayenne. Return to oven for 5 minutes until dry and crisp.
- Spicy Buffalo: Follow Original Recipe instructions, then toss roasted chickpeas in cayenne pepper hot sauce. Return to oven for 5 minutes until dry and crisp.
- Maple-Cinnamon: Follow Original Recipe instructions, then toss roasted chickpeas in maple syrup, sugar, cinnamon and nutmeg. Return to oven for 5 minutes until caramelized and crisp.
- Parmesan-Herb: Follow Original Recipe instructions, then toss roasted chickpeas in Parmesan, garlic powder, rosemary and lemon zest.