MAKES 4 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
STRONG BONES
Craving something savory and spicy? Don’t reach for the chips, reach for this super tasty and protein-packed snack. You can eat these chickpeas on their own or add them as a topping on salads and soups, instead of croutons. Simple to make and so satisfying to eat, you’ll definitely want to roast a double or triple batch.
1 tablespoon extra-virgin olive oil
1 teaspoon all-purpose dried herbs and vegetables seasoning blend
½ teaspoon turmeric
¼ teaspoon cayenne pepper
⅛ teaspoon sea salt, or to taste
1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly patted dry
Preheat oven to 400ºF.
Line a baking sheet with parchment paper and set aside. In a medium bowl, combine the oil, seasoning blend, turmeric, cayenne pepper, and salt. Add the chickpeas and mix well, until all the chickpeas are coated. Place the chickpeas on the lined baking sheet. Bake until the outside is crispy, 30 to 40 minutes, shaking the tray to toss the chickpeas about halfway through. Then turn off the oven and leave the chickpeas inside until the oven cools. This will dehydrate the chickpeas and make them crunchy. You can also leave the chickpeas in the oven overnight. If you don’t want the chickpeas to be that crunchy, you can take them out of the oven immediately after baking and serve them warm or let them cool. They’ll be crispy and chewy, rather than crunchy. Either way, serve the chickpeas at room temperature. Store them in an airtight container outside of the fridge for up to 2 weeks, if they last that long!