Meatless Monday – Crispy Chickpeas

Crispy Chickpeas are a great savory snack at your Labor Day cookout.

Satisfy your snack cravings with these addictive Crispy Chickpeas. Coated with a sweet, salty, and zesty spice mixture, these protein-packed morsels are great as salad toppings or in a bowl at your next cookout. Plus, they allow for easy one-handed snacking while your other hand is occupied with a cold beer – luckily they pair nicely with each other.

2 (15 ounce) cans chickpeas, drained, rinsed, and thoroughly dried on paper towels
½ cup olive oil
2 teaspoons lemon zest
1½ teaspoons chili powder
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon dried thyme
⅛ teaspoon garlic powder
Pinch cayenne pepper

Line a sheet pan with several layers of paper towels.

Heat the oil in a large skillet over medium heat. Add the chickpeas and fry them, stirring frequently for 12 to 15 minutes, until they are a rich golden color and crisp.

Meanwhile, in a large bowl, combine the lemon zest, chili powder, brown sugar, salt, dried thyme, garlic powder, and cayenne pepper.

Use a handheld strainer or slotted spoon to transfer the crisp chickpeas to the paper towel-lined sheet pan. Once the chickpeas have exuded any excess oil, add them to the large bowl of spices; toss until the chickpeas are evenly coated. Store in an airtight container for up to two weeks, but they probably won’t last that long.