Truffle Crunch Chickpeas
Crispy roasted chickpeas tossed with fragrant truffle oil and a sprinkle of parmesan for a savory, crunchy snack that feels gourmet but is incredibly easy to make.
Ingredients
Scale
- 2 cans (15 ounces each, about 480 grams drained weight total) canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon truffle oil
- 2 tablespoons (15 grams) grated parmesan cheese
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Pat the drained and rinsed chickpeas completely dry using a clean kitchen towel.
- In a bowl, toss chickpeas with olive oil, salt, black pepper, and garlic powder until evenly coated.
- Spread chickpeas in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, shaking the pan halfway through, until golden brown and crispy.
- Remove from the oven and while still warm, drizzle with truffle oil and sprinkle grated parmesan over the top.
- Toss gently to coat evenly and allow to cool slightly for maximum crunch before serving.
Notes
- Drying the chickpeas thoroughly is essential for crisp texture.
- Add truffle oil after roasting to preserve its aroma.
- If chickpeas soften during storage, reheat at 375 degrees F for 5 to 7 minutes to restore crispness.
- For a dairy free option, substitute parmesan with nutritional yeast.
Find it online: https://tastyze.com/truffle-crunch-chickpeas/