roasted chickpeas

Ah, the mighty chickpea! So delicious, high in protein, and extremely versatile. We love adding savory roasted chickpeas to soups and salads for extra crunch, while our kiddos love the sweet variation packed in their lunches. Perfect by the handful for a healthy and filling plant-powered snack.

Yield 3 cups
Prep Time 5 minutes
Cook Time 35–40 minutes
CLEANSE

2 (15oz) cans chickpeas, drained and rinsed

2 tbsp olive oil

Seasoning mixture of choice

Garlic and Onion

1 tsp garlic powder

½ tsp onion powder

½ tsp Himalayan pink salt

Cinnamon and “Sugar”

1 tsp cinnamon

1 tbsp Lakanto Classic Monkfruit Sweetener

½ tsp Himalayan pink salt

Curry and Cayenne

1 tsp curry powder

½–1 tsp cayenne pepper

½ tsp Himalayan pink salt

1   Preheat the oven to 400°F. Line a baking sheet with parchment paper. Pat the chickpeas with a paper towel to dry.

2   In a large bowl, combine the chickpeas, oil, and seasoning mixture of your choice. Toss to coat evenly. Spread the chickpeas in an even layer on the prepared baking sheet, and bake for 35 to 40 minutes or until crispy. Remove from the oven, and adjust salt to taste.

3   To store, cool completely and place in an airtight container in the refrigerator for up to 7 days.

tip

Did you know that the liquid from a can of chickpeas (called aquafaba) makes a perfect egg replacement? To make 1 aquafaba “egg,” reserve 3 tablespoons liquid from canned chickpeas. Whisk vigorously until foamy, and use in place of 1 egg. Just another reason to love the mighty chickpea!