Roasted chickpeas are an easy, healthy, inexpensive, vegan snack that you can customize however you like with different flavor combinations. I’ve listed the two pictured below (Indian Spiced and Salt and Vinegar) but I also intend to experiment with Buffalo and Chili Lime flavors over the next week.
Indian Spiced Roasted Chickpeas
-2 (15 oz) cans chickpeas, rinsed and drained
-1 Tbsp olive oil
-1/2 tsp salt
-1 tsp sugar
-1 tsp curry powder
-1 tsp garam masala
-1/8-1/4 tsp cayenne pepper
Dry off chickpeas by patting them with paper towels or a kitchen towel. In a small bowl, mix together olive oil and all of the spices until well combined. Stir chickpeas with spices until well coated. Spread chickpeas in a single layer on a foil lined baking sheet. Bake at 425 for 30-45 minutes, stirring every 10-15 minutes. Remove from oven when they reach your desired crispness. Cool to room temperature and store in an air tight container at room temperature for up to a week.
Salt and Vinegar Roasted Chickpeas
-2 (15 oz) cans chickpeas, rinsed and drained
-1 Tbsp olive oil
-1 tsp salt
-2 Tbsp red wine vinegar
Dry off chickpeas by patting them with paper towels or a kitchen towel. In a small bowl, mix together olive oil and salt. Stir chickpeas with oil/ salt mixture until well coated. Spread chickpeas in a single layer on a foil lined baking sheet. Bake at 425 for 30-45 minutes, stirring every 10-15 minutes. Remove from oven when they reach your desired crispness. Drizzle the vinegar over the chickpeas and stir to incorporate. Return chickpeas to the oven for an additional 1-2 minutes to allow vinegar to soak in. Remove chickpeas from oven, cool to room temperature and store in an air tight container at room temperature for up to a week.
