Basil & Sun-Dried Tomato Roasted Chickpeas

Roasted Chickpeas with basil and sun-dried tomato. Includes measured ingredients and a step-by-step method.

Ingredients

• 2 × 400 g cans chickpeas, drained and rinsed
• 1½ tbsp olive oil
• ¼ tsp salt
• 1 tbsp finely chopped drained sun-dried tomatoes
• 1 tbsp chopped basil

Method

1. Heat the oven to 400°F (200°C). Pat the chickpeas thoroughly dry with a clean towel.
2. Toss with olive oil and salt. Spread on a baking sheet in a single layer.
3. Roast for 30–35 minutes, shaking the tray halfway, until golden and crisp on the outside.
4. Toss warm chickpeas with the basil and sun-dried tomato ingredients. Serve soon after adding any wet ingredients, which will soften the crisp coating.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.