Roasted chickpeas are one of my go-to snacks! I prefer to use the dried chickpeas rather than the ones in the can. Have fun with the spices! You can season them with anything you like! I like to use turmeric and black pepper! FUN FACT: Turmeric reduces inflammation but can only be activated when paired with black pepper!
Roasted Crispy Chickpeas
If using dried chickpeas, soak chickpeas overnight in a bowl with water, covering the chickpeas with at least 2 inches of water
The next morning, rinse chickpeas washing away the overnight water
Preheat oven to 350 degrees F
Lay chickpeas out onto a towel to dry and make sure that you have removed all the liquid. You want them as dry as possible
Transfer the chickpeas to a mixing bowl and mix in the avocado oil and sea salt making sure you mix well
DO NOT ADD OTHER SPICES! They will just burn in the oven. They can be added after you have baked the chickpeas
Bake chickpeas for 45 mins until they turn brown and crispy. I like to move them around 20 minutes in to make sure they get brown all the way around
Remove from the oven and top with your favourite spices while they are still warm
Store in a jar for 4-5 days, but they are better when eaten right away!