Gluten-free, Dairy-free, Vegetarian

Falafel-Spiced Roasted Chickpeas

You know those canned chickpeas sitting in the pantry collecting dust? We all have them. But did you know that when roasted in the oven, chickpeas turn into the crunchiest, most satisfying, and cost-efficient snack? My favorite way to flavor them up is by tossing them with all the spices that are used for falafel. So tasty and a little addictive—you will be eating them by the handful.

Makes 2 cups

• ½ teaspoon ground cumin
• ½ teaspoon coriander
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 (19-ounce) can chickpeas, rinsed and dried well
• 1 tablespoon avocado oil or extra-virgin olive oil

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Mix all the spices in a small bowl or ramekin.

Place the chickpeas on the prepared baking sheet, making sure they are completely dry. Drizzle the oil on the chickpeas and toss until evenly coated. Sprinkle the spice mixture over the chickpeas and toss again.

Spread the chickpeas in a single layer on the baking sheet; do not overcrowd. Bake, tossing every 10 minutes, until the chickpeas are golden and crispy, 30 to 40 minutes. Allow to cool slightly.

Serve immediately or store at room temperature in a container covered with paper towel (or other breathable material) for 1 to 2 days. The paper towel will help the chickpeas stay crispy for longer. As the chickpeas sit, they become softer and chewier.