Skillet “roasted” savory chickpeas
From
Every salad ever
Cookbook
Page 251
Cuisine: North American
Course: Other
Reviews
1 reviews,
average rating 4.0 / 5
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Difficulty:
Easy
I used my own cooked chickpeas instead of canned, and adjusted the spicing slightly, using a bit less cumin and a bit more smoked paprika. Mine didn’t become very crispy (which was fine because I was storing them for later), but I loved the spicing. They make a good addition to any salad or dish that calls for savoury chickpeas.
1 comment(s)
Catbatty
· 1 month ago
I hope to try this recipe. I love hummus, but have disdain for chickpeas, go figure....and my husband refuses to touch them. I'VE GOT TO FIND A WORKAROUND. THEY ARE SO GOOD FOR US. Thanks for the review.