Crispy Chickpeas with Smoked Paprika and Lemon-Parsley Dressing

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 210 °C, using conventional top and bottom heat. Line a baking sheet with parchment paper.

   
2. 2

   Dry the chickpeas thoroughly

   Let the rinsed chickpeas drain, then spread them out on a clean kitchen towel. Pat them thoroughly dry with another towel; the less moisture left on the surface, the better they will roast.

   
3. 3

   Season before roasting

   Put the chickpeas in a bowl and toss with 15 ml olive oil, the smoked paprika, ground coriander, cumin, salt, and lemon zest. The chickpeas should be evenly coated, not submerged in oil.

   
4. 4

   Roast until crispy

   Spread the chickpeas in a single layer on the baking sheet and roast for 30 to 35 minutes. Stir them after 20 minutes. They are ready when the edges are a deeper golden color and the surface is dry and firm; taste one before taking them out of the oven.

   
5. 5

   Finish with the lemon dressing

   Mix the lemon juice with 5 ml olive oil and the chopped parsley. Divide the roasted chickpeas among plates and drizzle with the dressing just before serving so they stay as crispy as possible. Serve warm.