Yes, you can. Soak the dry chickpeas for 24 hours in a lot of water so they double in size. Pat them dry—the drier the better—and continue with Step 1 to dry-roast them.<\/p>" } } , { "@type": "Question", "name": "Can I make this recipe ahead?", "acceptedAnswer": { "@type": "Answer", "text": "
You can, but we suggest enjoying it the day you make it so the chickpeas are at their best in flavor and texture. If you have leftovers, try to store the chickpeas and the cheese separately. The chickpeas can be stored at room temperature in a loosely covered container for 4 to 5 days, but they will become less crispy with each day that passes. Alternatively, you can store the chickpeas in the freezer in a well-sealed bag for up to 1 month. Either way, you can crisp them up a bit in a 400°F oven for 5 to 10 minutes. The feta mixture should be placed in an airtight container and stored in the fridge, where it should be good for 5 to 7 days.<\/p>" } } , { "@type": "Question", "name": "Why are my chickpeas not crispy?", "acceptedAnswer": { "@type": "Answer", "text": "
If the chickpeas contain too much moisture before roasting, they will end up steaming instead of crisping. Take the extra time to make sure they are completely dry to prevent this from happening.<\/p>" } } , { "@type": "Question", "name": "What goes with crispy chickpeas?", "acceptedAnswer": { "@type": "Answer", "text": "
Pair this chickpea appetizer with pita chips, bread or crackers. If you make extra chickpeas, you can use them as a delightful crunchy topping for soups and salads.<\/p>" } } ] } ] } ]