Salads are a huge staple in my diet. I like to make salads at home by combining greens, protein, avocado, pickled onions, pickles, nuts and seeds together with olive oil and balsamic vinegar. The flavor combinations are endless! Once in a while, I like to throw on some crispy, roasted chickpeas.
It is beyond easy to make crispy, roasted chickpeas. Simply drain and rinse a can of chickpeas then toss with the oil and spices. Throw it in the oven while you make dinner and it will be ready in 30 mins!
1 can (15 oz.) chickpeas, drained and rinsed
1 tablespoon avocado oil
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon Paprika
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Drain and rinse a can of chickpeas. Toss the chickpeas with the oil and spices. Spread out over the prepared pan and bake in the preheated oven for 30 minutes or until crispy. At the halfway mark shake the pan to move the chickpeas around.
Enjoy on salads and soups or by the handful as a crunchy snack. Enjoy!
If you have a dehydrator then feel free to make your crispy chickpeas in it - this gets them even crispier! Set it at 118-122 for 8 hours and shake them around at the halfway mark.