I always have a cans of chickpeas in my cupboard. They’re great for making vegan “tuna” salad, adding to salads for some extra fiber and they also make a great crispy, salty snack!
This recipe is so easy to do, takes no effort and is a great alternative instead of eating chips when you’re looking for something a little crunchy and salty.
1 can chickpeas (drained)
1 tbsp olive oil
1 tsp sea salt
1 tsp garlic powder
cayenne powder (optional if you want a little heat)
Preheat oven to 450 degrees.
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.
I recommend eating them as soon as they come out of the oven since that is when they are crunchiest. If you wait for them to cool too long, they can become soft again.
Have you tried this before as a snack? What spices would you like to use on yours?