Roasted Chickpeas with capers are a flavorful and delightfully crispy treat that can be enjoyed on their own or added to other dishes like soups, salads, and pastas for an extra punch.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Vegetables
Cuisine: American
Servings: 6
Calories: 323kcal
Author: Kaitlin
Ingredients
30oz.chickpeas(two 15 oz. cans, 850g)
½cuplarge capers(drained)
¼cupolive oil
1tablespoondijon mustard(yellow mustard works in a pinch too)
Drain and rinse two 15-ounce cans of chickpeas. Spread them in a single layer on a clean dish cloth and roll them in the cloth to dry them off. Transfer to a baking sheet. Add ½ cup of large capers, drained (this is really to taste, so add more / less if you prefer).
In a small bowl, whisk together ¼ cup olive oil, 1 tablespoon dijon mustard, 2 teaspoons honey, ½ teaspoon freshly ground black pepper, and a pinch each of ground coriander, ground cumin, and paprika.
Pour over the chickpeas and the capers and toss to coat.
Bake for 30 minutes until browned and crisped, stirring once when half of the roasting time has passed. The longer you roast the chickpeas, the crunchier they get. I personally enjoy a mix of crunchier and less cooked chickpeas, but you can experiment per your preferences.