Description
Adults and kids alike will love these crunchy roasted chickpeas! They make a great crunchy, salty snack alternative to nuts for nut-free schools and can be seasoned to taste with your favorite herbs and spices! Vegan.
Ingredients
Scale
- 1 19 oz. can of chickpeas, drained and rinsed
- 1 tbsp avocado oil (or other high heat cooking oil)
- 2 tsp curry powder
- Sprinkle of coarse salt to taste
Instructions
- Preheat oven to 425F.
- Once the chickpeas have been drained and rinsed, pat dry with a paper towel and pour into a medium sized bowl.
- Sprinkle with curry powder and salt, mix until coated evenly.
- Place chickpeas on a foil lined baking sheet and bake for 35-40 minutes, chickpeas should be browned on the outside (I like them crunchy all the way through but take them out a bit earlier if you prefer a softer texture!). Watch carefully the last few minutes to make sure they don’t burn.
Notes
- Swap curry powder for your favorite spices. Other combos I love
- parmesan and black pepper
- Onion or garlic salt
- Rosemary & Olive oil
- Salt & Pepper
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Category: Snacks
- Method: Baked
- Cuisine: North American