I had a can of chickpeas lying around, and wanted to use it in a salad. But I also had the oven on, so figured I'd see what happened if I roasted the chickpeas first. I tossed them with olive oil, kosher salt, and stuck them on a baking sheet for 15 minutes, and the result was pretty delicious! They were crunchy on the outside, bean-y on the inside, and a perfect addition to a salad. Will make these again, for sure.
No comments:
Post a Comment