Crispy Ceci Chickpeas Recipes

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CRISPY CHICKPEAS



Crispy Chickpeas image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 4

Vegetable oil cooking spray
2 15-ounce cans chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons smoked sea salt

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
  • Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.
  • Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

ACTUALLY CRISPY BAKED CHICKPEAS



Actually Crispy Baked Chickpeas image

4-ingredient baked roasted chickpeas that are ACTUALLY crispy! Simple methods, BIG flavor, so crunchy and delicious! Plus, plant-based and gluten-free.

Provided by Minimalist Baker

Categories     Side     Snack

Time 1h5m

Number Of Ingredients 4

1 15-ounce can chickpeas ((drained and very well drained + thoroughly dried))
1 Tbsp avocado or other neutral oil ((if avoiding oil, omit and don't rinse chickpeas out of the can - just drain))
1/2 tsp sea salt
1 tsp seasonings of choice (such as DIY Curry Powder, Shawarma Spice Blend, or chili powder)

Steps:

  • Preheat oven to 350 degrees F (176 C) and set out a bare baking sheet (or more, as needed).
  • Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
  • Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas - which can help for extra crispiness! - or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
  • Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. DO NOT add the other seasoning at this point - it can interrupt the crisping process, so wait to add until after baking.
  • Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. I like turning my pan around and shaking the chickpeas around at the halfway point for even cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
  • Remove from oven and toss with seasonings (if desired) while still warm. Then let cool 5-10 minutes - they will continue crisping as they cool.
  • Serve as is or atop bowls or salads! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can "breathe" a bit. I found that this helped them stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.

Nutrition Facts : ServingSize 1 servings, Calories 120 kcal, Carbohydrate 14.7 g, Protein 4.6 g, Fat 5.2 g, SaturatedFat 0.5 g, Sodium 427 mg, Fiber 4.2 g, Sugar 2.6 g, UnsaturatedFat 3.83 g

CRISPY CHICKPEAS



Crispy Chickpeas image

Provided by Giada De Laurentiis

Time 1h5m

Yield 4 servings

Number Of Ingredients 4

Vegetable oil cooking spray
Two 15- ounce cans chickpeas, rinsed and drained
2 tablespoons extra virgin olive oil
2 teaspoons smoked salt

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
  • Put the chickpeas on a clean kitchen towel or several sheets of paper towel and dry thoroughly. In a medium bowl, toss the beans with the olive oil to coat. Sprinkle the smoked salt and toss again. Arrange the chickpeas in an even layer on the prepared baking sheet.
  • Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minute to 1 hour. Let cool for at least 1 hour; the beans will become crunchier as they cool.
  • These are best eaten within 1 day.

CRISPY CHICKPEAS RECIPE BY TASTY



Crispy Chickpeas Recipe by Tasty image

Here's what you need: olive oil, can of chickpeas, smoked paprika, garlic powder, kosher salt, Prego® Traditional Italian Sauce, dried pasta

Provided by Prego

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
1 can can of chickpeas, 15-ounce
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
1 jar Prego® Traditional Italian Sauce, 24-ounce
16 oz dried pasta

Steps:

  • Heat the olive oil in a medium high-walled skillet over medium-high heat. When the oil is shimmering, add the chickpeas and cook for 3-4 minutes, until beginning to crisp.
  • Add the paprika, garlic powder, and salt and stir to coat the chickpeas. Continue cooking until the spices are fragrant, about 2 minutes more.
  • Add the Prego® Traditional Italian Sauce and simmer for 5 minutes, or until the sauce is warmed through.
  • Serve the sauce over pasta.
  • Enjoy!

Nutrition Facts : Calories 703 calories, Carbohydrate 118 grams, Fat 14 grams, Fiber 13 grams, Protein 25 grams, Sugar 13 grams

CRAB RANGOON DIP WITH CRISPY WONTON CHIPS



Crab Rangoon Dip with Crispy Wonton Chips image

I love this creamy, tangy, savory crab rangoon dip with sweet chili sauce and cool crunch of green onion, and when served on the super crunchy and salty wonton chips... watch out! Fun twist to a familiar favorite.

Provided by NicoleMcmom

Categories     Crab Dip

Time 35m

Yield 8

Number Of Ingredients 10

1 bunch green onions, thinly sliced, divided
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded Monterey Jack cheese
2 teaspoons Sriracha sauce
2 teaspoons soy sauce
1 teaspoon lemon zest
1 tablespoon lemon juice
8 ounces imitation crabmeat
2 tablespoons sweet chili sauce
sesame seeds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
  • Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
  • Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
  • While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
  • Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

Nutrition Facts : Calories 220.9 calories, Carbohydrate 9.3 g, Cholesterol 55.3 mg, Fat 16.4 g, Fiber 1.1 g, Protein 10.1 g, SaturatedFat 10.2 g, Sodium 613.3 mg

CRISPY CECI (CHICKPEAS)



Crispy Ceci (Chickpeas) image

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:)

Provided by Jazmina

Categories     Beans

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups chickpeas (cooked)
1/2 cup arugula
2 leaves mint (fresh)
2 scallions
1 tablespoon parsley (fresh)
1 dash chili flakes
2 tablespoons olive oil
1/2 cup oil (or more for deep frying)
1 lemon
salt and pepper

Steps:

  • Start by deep frying the chickpeas.
  • When they are golden brown, dry on paper towels and season with salt and pepper.
  • In a seperate bowl make a simple salad by combing arugala, torn mint leaves, sliced scallions, parsley, and chili flakes.
  • Dress salad with olive oil, salt and pepper.
  • Add the zest and juice of 1 lemon.
  • combine chickpeas with salad and enjoy!

Nutrition Facts : Calories 150.7, Fat 11.8, SaturatedFat 1.7, Sodium 120.8, Carbohydrate 10.2, Fiber 2.3, Sugar 0.1, Protein 2.2

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