Crunchy Roasted Chickpeas
by Karina Inkster
A delicious snack that provides lots of protein to build muscle and keep you full. Make large batches, then take smaller portions to work and the gym, and make sure to keep a stash for movie nights! Salt, ground black pepper, and chili powder makes a deliciously simple seasoning combination. If you want to kick it up a notch, one of my favourite flavouring combinations is 3/4 tbsp nutritional yeast, 1/4 tbsp garlic powder, and a sprinkling of salt and ground black pepper.
Ingredients
- 2 15 oz cans chickpeas
- 1.5 tbsp olive oil or melted coconut oil
- 1 tbsp seasoning of your choice
Directions
- Preheat oven to 400ºF.
- Rinse chickpeas in cold water, then blot dry with paper towel.
- Place chickpeas in a rimmed baking dish in a single layer. Drizzle with oil and seasoning, and mix to distribute.
- Bake for 45 – 75 minutes, stirring every 20 minutes or so, until chickpeas are crunchy all the way through and have turned medium brown. Each oven varies, so make sure you test your chickpeas starting at about 45 minutes. You’ll want your chickpeas to end up similar to corn nuts in texture – nice ‘n’ crunchy!
Recipe Note
About the Author
Vegan since 2003, Karina Inkster is a fitness and nutrition coach, author of two books, and magazine writer. She holds a Masters degree in Gerontology, specializing in health and aging. Karina hosts the No-Bullsh!t Vegan podcast, busting myths and providing evidence-based advice to kick butt with your health and fitness – on a vegan diet. Her award-winning online coaching programs help vegans worldwide live their healthiest, most plant-strong lives.
Visit her website at www.karinainkster.com, and connect with her on Facebook at www.facebook.com/karinainkster.
