Do you remember cool ranch Doritos? The flavors in this roasted chickpea recipe magically combine to create a much healthier, but equally crave-worthy version of those chips. It's also a great way to use those random bits of leftover fresh herbs in your fridge.
I much prefer to use dried chickpeas over canned. The flavor and texture are a million times better, they’re significantly cheaper, and the prep work is minimal. Simply rinse your dried chickpeas the day before you plan to use them, put them in a container filled with water (completely submerge them in water – they’ll absorb a lot), and allow them to soak in the fridge overnight. Then, before you use them, drain the water and rinse the chickpeas. Place the chickpeas into a pot, cover them with fresh water, and bring them to a boil over high heat. Reduce the heat to low and allow to simmer until cooked (this usually takes me about 45 minutes).