These toasty, crunchy chickpeas are perfect for topping on avocado toast, snacking on, or sprinkling on a salad. For this recipe, you can really use any spices you want, but I will be sharing how I made mine.
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, nutritional 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!