The flavors of these chickpeas are reminiscent of socca, a crisp chickpea-flour pancake seasoned with extra-virgin olive oil and black pepper that’s a popular street food in and around old Nice, on the Riviera. And without actual plane tickets, we’ll take any Riviera reminder we can get! These are a decidedly snackable salad topping.
MAKES ABOUT 1 CUP [120 G]
One 15-oz [425-g] can chickpeas, drained, rinsed, and dried with paper towels
2 tsp extra-virgin olive oil
1/2 tsp ground cumin
Kosher salt
Freshly ground black pepper
11/2 tsp minced fresh thyme
Adjust an oven rack to the center position and preheat the oven to 450°F [230°C].
In a medium bowl, combine the chickpeas, 1 tsp of the olive oil, the cumin, and 3/4 tsp salt; season with pepper and toss until evenly coated. Spread the chickpeas in a single layer on a small, rimmed baking sheet and roast, stirring every 10 minutes, until shrunken, browned, and crisp, about 40 minutes.
Immediately return the hot chickpeas to the bowl, add the remaining 1 tsp olive oil and the thyme, and toss to distribute. Return the chickpeas to the baking sheet and let cool to room temperature.
Store in an airtight container at room temperature for up to 1 week.