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

1. 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).

2. Place chickpeas in the oven and bake until golden brown and crunchy (~30-40 minutes), tossing occasionally (~2-3 times).

3. Enjoy immediately or store in the refrigerator in an airtight container for up to 5 days.