A quicker, more weeknight-friendly alternative to roasting chickpeas, these Spiced Skillet-Toasted Chickpeas come together in well under 10 minutes. Serve them atop salads or soups in place of croutons, or jazz up a bowl of rice and roasted vegetables.
- 1 Tbsp olive oil
- 1 14.5 oz can chickpeas, drained (do not rinse)
- 1/4 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp ground smoked paprika
- Fresh lemon juice (optional)
In a skillet, heat olive oil over medium high heat. Once oil is hot, add chickpeas to pan and toss or stir well to coat. Continue to cook for about 5 minutes, or until chickpeas begin to turn golden brown, stirring occasionally.
Spring spices over chickpeas and toss well to coat. Cook for 1 minute more. Season to taste with salt (recommend table salt or extra fine sea salt so it sticks). Sprinkle with fresh lemon juice to taste (optional).