- 1 teaspoon dried oregano
- 1 teaspoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon each kosher or sea salt and fresh black pepper
- 2 (14-ounce) cans chickpeas, rinsed, drained, and patted very dry
- 1 tablespoon (14ml) extra virgin olive oil
Spiced Crispy Chickpeas
Yield: 4 servings (when serving as an entrée portion) or 6-8 smaller servings
This recipe is easy to halve, double, or triple as needed. The crispy chickpeas taste best when hot but any leftovers may be reheated in the oven for about 10 minutes at 350°.
Ingredients
Instructions
- In a small bowl, mix the oregano, nutritional yeast, garlic powder, cumin, smoked paprika, salt and pepper. Set aside. (Prep ahead tip: the spice mixture may be mixed and stored at room temperature until ready to use.)
- Preheat oven to 425°, and line a baking sheet with parchment paper or spray with cooking spray.
- Place the dried chickpeas in a bowl. Drizzle the oil over the chickpeas and toss to coat.
- Sprinkle the spice mixture over the chickpeas and toss well to evenly distribute.
- Spread the chickpeas into an even layer on the prepared baking sheet and roast for about 20 minutes, or until crispy.
Helpful Hints
•Thoroughly drying the chickpeas will allow for better crisping and prevent popping in the oven. You may rinse and drain the chickpeas ahead of time and allow them to dry on a paper towel or tea towel. If they are dry and you aren’t quite ready to cook them, simply transfer to an airtight container and refrigerate until ready to use.
•When serving this with The Best Vegan Caesar Salad, I toss the chickpeas with the olive oil and the spice mixture in my salad bowl and don’t rinse the bowl. That way, the residual spices add a hint of flavor to the greens–and there’s one less bowl to wash!