makes 1⅔ cups
Crispy chickpeas add outstanding texture and protein to a salad, and their mild flavor means that they can take on a variety of different spice combinations. This recipe calls for a metal baking pan; using glass or ceramic will result in unevenly cooked chickpeas.
2 (15‑ounce) cans chickpeas
3 tablespoons extra-virgin olive oil
⅛ teaspoon table salt
Pinch cayenne pepper
1 Adjust oven rack to middle position and heat oven to 350 degrees. Place chickpeas in colander and let drain for 10 minutes. Line large plate with double layer of paper towels. Spread chickpeas over plate in even layer. Microwave until exteriors of chickpeas are dry and many have split slightly at seams, 8 to 12 minutes.
2 Transfer chickpeas to 13 by 9‑inch metal baking pan. Add oil and stir until evenly coated. Using spatula, spread chickpeas into single layer. Transfer to oven and bake for 30 minutes. While chickpeas bake, combine salt and cayenne in small bowl.
3 Stir chickpeas and crowd toward center of pan, avoiding edges of pan as much as possible. Continue to bake until chickpeas appear dry, slightly shriveled, and deep golden brown, 20 to 40 minutes. (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to oven for 5 minutes before testing again.)
4 Transfer chickpeas to large bowl and toss with spice mixture to coat. Season with salt to taste and let cool completely. Serve. (Chickpeas can be stored in airtight container at room temperature for up to 1 week.)