These crisp and crunchy roasted chickpeas are spiced with cumin, turmeric, & cayenne pepper for a savoury high protein snack. Perfect if you can't eat nuts.
Ingredients
2cupscooked chickpeasor 1 15-ounce can, drained and rinsed*
1tablespoonolive oil or melted coconut oil*
1teaspooncumin
½teaspoonturmeric
½teaspoonsalt
Pepper and cayenne to taste
Instructions
Preheat the oven to 350F/180C and line a raised-edge baking sheet with parchment paper.
Toss all the ingredients together in a bowl until the chickpeas are evenly coated with spices and throw them on the prepared baking sheet in one layer. Bake for 35-40 minutes, and eat hot or cold. Cool fully before storing. If you put them in a container while they're still warm, they'll go soft.
Notes
1. I used soaked and cooked chickpeas. If you can, try to go that route. It's a lot cheaper and you can avoid the chemicals and additives in the canned variety.
2. Coconut oil adds to the Indian flavour, but either works.