Spicy Roasted Chickpeas
Chickpeas are pretty darn versatile legumes. I mean you can use them to make hummus, blondies, toss them onto salads, throw them into smoothies (I haven’t tried that one yet) or make crunchy little treats by roasting them. The flavour combos are so versatile as well whether you prefer sweet, salty, herbs or spices. I decided to go with some heat for these Spicy Roasted Chickpeas.
This particular flavour makes a great crouton replacement on top of salads. I also eat them as is for snackin’ when I want something crunchy. You could even mix them into a trail mix with some raw nuts and seeds along with dried fruit and even some dark chocolate chips if you wanted.
For this batch I used avocado oil as it has little flavour and tolerates high heat well, so no worries about oxidized oil. I’ve also made a sweeter version with cinnamon and coconut sugar, that coconut oil paired well with.
These are easy peasy and take very little prep time. Plus the bonus of cooking anything in the oven is that you can set the timer and forget about them. I usually break the cooking time in half so that I can turn them halfway through. So I start with 25 minutes and finish off with the remaining 20 minutes.
Now that I think about it these Spicy Roasted Chickpeas would be really good on soup too! I’m thinking a thick, creamy vegetable soup like cauliflower or broccoli. I’m all about the texture so they’d add a delicious crunch to a creamy bowl of hot soup.
- 1 540mL can of chickpeas, drained
- 1 teaspoon avocado oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon mexican chill powder
- 1/2 teaspoon sea salt
- Preheat oven to 425 degrees Fahrenheit.
- Toss all ingredients together and spread on baking sheet.
- Place in oven and bake for 45 minutes, stirring halfway through.
- Let cool completely and store in sealed container at room temperature for up to 5 days. Will last longer in the fridge.