My favorite way to eat chickpeas is as poppers, of course! Chickpea poppers are the perfect way to brighten your salad in place of bacon, zip up soup instead of croutons, or pump up your party in place of potato chips. Crispy and crunchy, these nuggets are a blank canvas for various seasonings and spices. My recipe below is a variation on the popper theme, which I frequent regularly.
My Favorite Way to Eat Chickpeas
1 15oz BPA and sodium-free can/bag of chickpeas
1 tbsp high heat cooking oil (avocado or coconut)
1 tsp garlic powder
1/4 tsp harissa
1/2 tbsp za'atar
1/2 tsp cumin
1/2 tsp coriander
Pinch of salt
Preheat oven to 400°. Rinse and thoroughly dry chickpeas. In a bowl, whisk to combine the oil and spices. Toss the chickpeas in the bowl with the spice and oil mixture. Spread the chickpeas out evenly on a rimmed baking sheet lined with unbleached parchment paper. Roast for around 30 minutes, tossing every 10 minutes until the poppers are browned and crunchy but still have a slight give.
Enjoy the poppers solo, toss in your salad, or top your soup.