Crunchy gluten-free chickpeas
Preparation
40 min
Difficulty
Easy
Servings
4
Preparation
Drain and rinse the chickpeas, then pat them dry with a clean towel. In a mixing bowl, toss them with the spices, lemon oil and cornstarch. Spread them evenly on a baking sheet lined with parchment paper and bake at 350°F (180°C) for 30-35 minutes. Allow them to cool for a few minutes, then enjoy as a crunchy appetizer or a topping for soups and salads.
Ingredients
- 1 can (398 ml) of chickpeas, drained
- 1 tsp of cayenne pepper
- 1 handful of fresh thyme
- 1 tsp of oregano
- 1 tsp of rosemary
- 1 tsp of paprika
- 1 tsp of cornstarch
- 2 tsp of limonOlio
