Crispy Roasted Chickpeas

Dear reader,

Here is a simple trick for adding a bit of crunch to your munch. These crispy roasted chickpeas can be used as the crouton in your salad, the topper for your soup, or the star of your midday snack.

Keep it simple with extra virgin olive oil and salt if you plan to use these crispy chickpeas for a variety of purposes. If you plan to use them more specifically as a snack or a salad topper, add more herbs/spices as desired:

• salt and pepper-classic
• garlic and dill-herby
• smoked paprika and cumin-smokey, savoury
• turmeric and ginger-spicy
• sea salt and nutritional yeast-for a cheesy twist
• cinnamon and coconut sugar-for the sweet tooth

The options are endless, so get creative.

Until next time,

Bridget

Crispy Roasted Chickpeas

Vegetarian, vegan, plant-based, gluten-free and dairy-free.

Servings 2 people

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Ingredients

• 1 15 ounce can organic chickpeas or 1 ½ cups of cooked chickpeas
• 1 tablespoon avocado oil, or any neutral oil
• ½ teaspoon kosher salt Note: keep it simple with just salt if you plan to use these crispy chickpeas for a variety of purposes. If you plan to use them as a simple snack or salad topper, add more herbs/spices as desired (see above for combination inspiration!)

Instructions

• Preheat the oven (or toaster oven, if you have one) to 400°F.
• Drain and rinse the chickpeas, then pat them dry with a clean dish towel.
• Toss the chickpeas in the olive oil and the salt, then spread them evenly across a small lined baking tray.
• Roast the chickpeas in the oven for about 25 minutes, shaking the pan about halfway through. The chickpeas are finished once they are golden brown with dark brown spotting. Allow them to cool for about 5 minutes. Serve them up immediately or store them in an airtight container for up to 1 week.

Course: Appetizer, Snack

Keyword: Chickpeas, Crispy, Roasted