Trail-ready Smoky Chickpea Crunch
Roasted chickpeas tossed with smoked paprika and sea salt, crisped in a skillet over the fire for a protein-packed, savory trail snack.
Equipment
- Cast iron skillet
- Spoon
- Paper towels
Ingredients
- 1 15-oz can chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
Instructions
- Pat chickpeas dry with paper towels for best crisping.
- Heat cast iron skillet over medium campfire coals.
- Add olive oil and swirl to coat. Pour in chickpeas.
- Stir frequently, cooking for 10-12 minutes until golden and crispy.
- Sprinkle with smoked paprika, garlic powder, and sea salt. Stir to coat evenly. Cook 2-3 minutes more.
- Remove from heat and let cool slightly before serving. Enjoy warm or store in a container for snacking later.
Notes
Keep heat moderate to prevent scorching. This snack is easily packed for hikes or enjoyed around the fire. Let them cool fully before storing to preserve crunch.