I made a batch without a recipe that turned out too soft. I think I may try this version to see if they turn out crunchy like I wanted.
Originally posted on Sweet Pea's Kitchen:
Looking for a high protein snack that will keep you full and satisfied for hours? Roasted chickpeas are one of my favorite low-calorie snacks. They are a great and healthy alternative to mixed nuts, chips, and other munchies. I can’t begin to tell you how many batches of roasted chickpeas we consume in this house. I have made them using both fresh chickpeas and canned chickpeas and honestly you can’t tell the difference after they are roasted. For that reason I usually use canned because they are ready to use. The most important thing about making roasted chickpeas is to make sure your chickpeas are throughly dried before tossing into the spice mix. If they are not dried enough they will be soft and chewy on the inside not crispy and crunchy. If I am not pressed for time I will rinse off the chickpeas and lay them on a paper towel lined baking sheet for at least an hour to air dry. After an hour or so I blot them again with a towel just to be certain that they are thoroughly dry. After drying whip up the spice mix, dump onto a rimmed baking sheet and roast until crunchy and no longer soft in the middle. Roasting the chickpeas turns them from a soft bean to a crunchy corn nut-like snack. Throw a baggie of these in your lunch box and avoid that mid afternoon snack attack.