Spicy Crunchy Chickpeas
Any main dish can be paired with a side dish of Spicy Crunchy Chickpeas! Coated in dried herbs Paprika, Nutmeg, Rosemary, Sea Salt, Black Pepper, Cilantro, Dill, and Chives. Full of plant-based protein this dish is also vegan, gluten-free, nut-free, and dairy-free.
Servings: 2 people
Equipment
- oven & baking tray
Ingredients
- 1 can organic, no salted added chickpeas
- 1 tablespoon extra virgin olive oil or avocado oil
- ⅛ teaspoon dried paprika
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon dried dill
- ⅛ teaspoon dried cilantro
- ⅛ teaspoon dried chives
- ⅛ teaspoon dried nutmeg
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Perfectly Crunchy Version
- Preheat oven to 400 degrees F. Line baking tray with foil and cooking spray. Set aside.
- To prepare the chickpeas, remove from container and strain the liquid through a strainer. Run water over them, and then discard liquid and put chickpeas into a large zip lock bag.
- Add 1 tablespoon of oil to the bag with the chickpeas. Massage the oil around the chickpeas so that they are all evenly coated.
- One by one add the spices and herbs to the zip lock bag in different places. Then seal the bag and massage the oil and herbs into the chickpeas until the chickpeas are coated evenly with the herb.
- Then place the chickpeas evenly on the baking sheet. Place the baking sheet on the lowest oven rack and bake at 400F for 10-12 minutes. Let cool and serve. Can be stored in the fridge for 4 days.
Super Crunchy Version
- Preheat oven to 415 degrees F. Line baking tray with foil and cooking spray. Set aside.
- To prepare the chickpeas, remove from container and strain the liquid through a strainer. Run with water. Discard liquid and put chickpeas into a large zip lock bag.
- Add 1 tablespoon of oil to the bag with the chickpeas. Massage the oil around the chickpeas so that they are all evenly coated.
- One by one add the spices and herbs to the zip lock bag in different places. Then seal the bag and massage the oil and herbs into the chickpeas until the chickpeas are coated evenly with the herb.
- Then place the chickpeas evenly on the baking sheet. Place the baking sheet on the lowest oven rack and bake at 415F for 15 minutes. Let cool and serve. Can be stored in the fridge for 4 days.
Notes
- Be generous with the herbs and spices you use. You are welcome to use more than advised.
- If you don't have all the spices and herbs listed don't worry! Work with what you have.
- Needs more baking time? Give it an extra 2-3 minutes.