Chimichurri Chickpea Crunch
Inspired by South American street snacks, these skillet-roasted chickpeas are tossed in a fresh chimichurri spice blend for a zesty, herby crunch that’s both protein-packed and highly packable.
Equipment
- Cast iron skillet
- Spoon or spatula
- Paper towels
Ingredients
- 1 can chickpeas drained and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon kosher salt
- 1 tablespoon red wine vinegar
Instructions
- Heat the cast iron skillet over medium campfire coals or a stove. Pat chickpeas dry with a paper towel for maximum crunch.
- Add olive oil and chickpeas to the skillet. Stir frequently for 8-10 minutes, until chickpeas are golden and crisp.
- Sprinkle in smoked paprika, garlic powder, oregano, parsley, red pepper flakes, and salt. Toss well and cook for 2-3 more minutes.
- Remove from heat and immediately drizzle with red wine vinegar. Stir, then let cool slightly before serving.
Notes
Drying chickpeas well is crucial for crispiness. Serve in camp mugs for easy snacking. Leftovers keep well in a sealed container for the trail.