Roasted Chickpeas

DAY PRIOR TO ROASTING:

1. Rinse and drain chickpeas well in strainer.

It is important to rinse chickpeas well for proper roasting.

2. Allow excess water to be removed.
3. Layer chickpeas on a lined sheet pan in a single layer and cover with another sheet of liner paper to dry the chickpeas.
4. Store in the cooler, labeled and dated, overnight to dry.

Hold at 41°F or below.

DAY OF ROASTING:

1. Using a mixing bowl, combine the paprika, salt, and black pepper.
2. Mix thoroughly to combine.
3. In a separate bowl, toss chickpeas with canola oil to fully coat the chickpeas in oil.
4. Add the seasoning blend and mix to coat chickpeas.
5. Arrange seasoned chickpeas in a single layer on sheet pans.
6. Roast chickpeas at 350°F for 15-20 minutes until golden brown and chickpeas rattle when shaking the sheet pan.
7. Cool completely and store, labeled, and dated, in dry storage.