Roasted Chickpeas

It’s no secret that I am a big fan of chickpeas!! These little beans are packed with fiber, protein, and tons of essential vitamins and minerals. Typically I eat chickpeas in my Indian food dishes or as hummus, but lately I’ve been craving a crunch. I’ve experimented with this recipe a ton, in order to get them just right so I could share it with all of you!

Roasted chickpeas make a great snack - easy way to replace the empty calorie chips you love snacking on…and way healthier too! They are also a great protein or fiber addition to any salad or meal. The best part is you can switch up the spices in this recipe to satisfy your current cravings. Kids love them too! 

Ingredients:

1 Can of Chickpeas (soak for a minimum of 12 hours to remove lectins)

Coconut Oil Spray (or grapeseed oil)

Pink Sea Salt - to taste

Pepper - to taste

You can spice them up with garlic, crushed red pepper, or add a sprinkle of cheese 90% way through the cooking process

Directions:

Preheat convection oven to 425° (bake)

Rinse chickpeas and pat dry

Spray coconut oil on oven pan, to prevent sticking

Place chickpeas in oven pan, and spread out evenly

Spray coconut oil (or grapeseed oil) on top of chickpeas, coat them all

Sprinkle sea salt, pepper, and any other seasonings you would like to add

Allow 30-40 minutes to cook, flip halfway through cooking process

Chickpeas should be crispy, but to burned