crunchy roasted chickpeas ("chickpea croutons")
We have been making these weekly for as long as we can remember.
Perfectly seasoned and roasted to crispy crunchy perfection, we’re obsessed with these for a protein and fiber packed afternoon snack that keeps us going without the blood sugar spike/crash. We also love throwing them into salads for a plant-based source of protein that doubles as a “crouton” (major crunch factor).
Use our suggested spices below, or experiment with your favorite spice blend! Just make sure to include black pepper if you use turmeric, as we’ve done here - black pepper helps boost the absorption of curcumin, the anti-inflammatory compound found in turmeric!
Crunchy roasted chickpeas ("chickpea croutons")
~2-3 servings
Ingredients
1 (15-ounce can) chickpeas (rinsed, drained and thoroughly dried)
1 tablespoon extra-virgin olive oil or avocado oil
1/2 teaspoon sea salt
1/2 teaspoon paprika (preferably smoked)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
freshly ground black pepper
Directions
Preheat the oven to 425 F degrees and line a sheet pan with parchment paper for easier clean up. Add the dried chickpeas directly to the pan and toss with the olive oil, sea salt, paprika, turmeric, cumin and a few grinds of fresh pepper (or swap up the seasonings if desired).
Place chickpeas in the oven and bake until golden brown and crunchy (~30-40 minutes), tossing occasionally (~2-3 times).
Enjoy immediately or store in the refrigerator in an airtight container for up to 5 days.