Roasted Chickpeas

Roasted Chickpeas

Serves: 2

Ingredients:

Chickpeas & Oil:

  • 1 15-oz can of chickpeas
  • 1/2 tsp olive oil (I use a spray bottle to lightly spray the chickpeas just enough to hold the spices)*
  • Spice combo of your choice

Spice Combo #1:

  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp ground coriander
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper

Spice Combo #2:

  • 1/4-1/2 tsp sea salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • freshly ground black pepper

Spice Combo #3:

  • 1 tbs cinnamon
  • 1 tbs maple syrup
  • 1/4 tsp sea salt

*Omit the olive oil if making spice combo #3.

Spice Combo #4:

  • 2 garlic cloves, minced
  • 1 tsp Italian herb
  • 2 tbs grated parmesan cheese

Spice Combo #5:

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4-1/2 tsp sea salt

Spice Combo #6:

  • ½ tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp onion powder
  • 1 tsp dried dill
  • ½ tsp garlic powder
  • ½ tsp pepper

Directions:

  1. Preheat convection oven to 450 degrees.
  2. Drain, rinse and thoroughly dry the chickpeas (I use a dish towel).
  3. Place the chickpeas on a baking sheet and cook for 10 minutes.
  4. Remove the chickpeas from the oven and spray them with the olive oil, just enough to coat them (or add maple syrup and omit the olive oil, depending on the recipe).
  5. Add spices to the chickpeas and stir until evenly coated.
  6. Bake for 5-10 minutes more (watch closely to make sure they don’t burn).

Variations & Notes:

  • These can be stored at room temperature for 1-2 days.
  • Use the chickpeas in salads instead of croutons.

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