Roasted Chickpeas

Grab a handful for the perfect snack, toss a few on a salad instead of croutons, or even finish off the perfect buddha bowl with these crisp chickpeas which taste like mini rotisserie chicken skin!

There are two ways I like to make these chickpeas, the easy way, and the easier way. You can make a big batch in the oven or just roast a can in the toaster for a quick addition to a buddha bowl.

We used this recipe in our Chickpea Kale Sweet Potato Salad and it was delicious!

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Roasted Chickpeas
By: Twinsters Kitchen
Time: 45 minutes

Ingredients:
3 cans chickpeas (2 drained, save the remaining can’s liquid)
3 tablespoons olive oil
½ teaspoon cumin
½ teaspoon garlic powder
1 ¼ teaspoon paprika
Salt and pepper, sprinkled

Instructions
    1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
    2. Mix the chickpeas along with half a can of the liquid, olive oil, cumin, garlic powder, paprika, and salt and pepper. Make sure the chickpeas are evenly coated.
    3. Bake at 400 for 20 minutes, sir, and lower the temperature to 375 degrees. Bake for 8-10 more minutes, or until the chickpeas are crispy and cooked.