Crispy BBQ Chickpeas

Have you had roasted chickpeas? They are sooooo good! They are crispy and crunchy and make a perfect salty snack. I like to use them instead of croutons on salads. This version is next level. Crispy chickpeas (also called garbanzo beans) are rolled in a BBQ rub that tastes just like BBQ potato chips. My girls gobbled them up as fast as I could make them.

The key to the BBQ flavor is smoked paprika. You can get in the spice aisle of the grocery store. If you like a little spicy kick I also recommend using a pinch of chipotle powder. Chipotle peppers are dried and smoked jalapenos. They add smoky heat and depth to the BBQ rub.

Crispy BBQ Chickpeas

1 15oz Can Chickpeas or Garbanzo Beans drained and rinsed

1 Tablespoon Avocado Oil

3/4 teaspoon Brown Sugar

1/8 teaspoon Ground Black Pepper

1/2 teaspoon Smoked Paprika

1/4 teaspoon Onion Powder

1/4 teaspoon Garlic Powder

1/2 teaspoon Salt (I like super fine salt.)

Pinch Chipotle Powder (Optional as this will make it have heat.)

Directions:

Preheat Oven to 400 degrees Fahrenheit.

Dry chickpeas by placing them on a dish towel or paper towel and gently toss to remove as much water as possible. Place dried chickpeas in a bowl and add avocado oil. Stir to combine. Pour oiled chickpeas on a rimmed baking sheet lined with a piece of parchment paper. Bake for 25-30 minutes until golden brown. A few beans will likely split and burst. This is fine. It adds to the crispy texture.

While the chickpeas are roasting, make the spice rub. Mix brown sugar, black pepper, smoked paprika, garlic powder, onion powder, salt and optional chipotle powder in a bowl with a fork. Make sure to break up any clumps of brown sugar or spices.

When the chickpeas are golden brown, remove from oven. Transfer hot chickpeas to the bowl of BBQ spice rub and gently stir to coat. Serve immediately, or cool completely and store in an air tight container for up to one week.

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