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Crunchy Roasted Chickpeas

These toasty, crunchy chickpeas are perfect for topping on avocado toast, snacking on, or sprinkling on a salad.

Recipe by Emily Bowen


  • 1 can (15 oz) chickpeas

  • 2-3 tsp olive oil

  • Dash of pink salt

  • Dash of red pepper flakes

  • 1-2 tbsp nutritional yeast


  • Preheat the oven to 400ºF. Drain and rinse the chickpeas. Then, place on a clean kitchen towel and dry off. Remove any shells that are coming off.

  • Line a baking sheet with parchment paper. Lay out the chickpeas, spacing out over the full pan.

  • Pour the olive oil into a small dish, and use a pastry brush to coat the chickpeas in olive oil.

  • Top with with pink salt, red pepper flakes, nutrutional yeast, and any other desired spices.

  • Place in the oven and roast for 20-30 minutes, or until chickpeas are at desired crispiness.

  • Store room temperature and use within a few days. Mmmmm!


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