Ingredients
Chickpeas
- 15 oz. can chickpeas
Seasoning
- 2-3 tsp. tamari
- 2 Tbsp. nutritional yeast
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
Instructions
- Preheat and Prepare Bakeware: Preheat your oven to 400°F (200°C). Line a rimmed baking pan with parchment paper or Silpat to prevent sticking and for easy cleanup.
- Prepare Chickpeas: Rinse and drain the canned chickpeas thoroughly. Lightly pat them dry with a towel to remove excess moisture—this step is essential for achieving crispiness during roasting.
- Coat Chickpeas with Tamari: Place the dried chickpeas in a medium bowl and add 2-3 teaspoons of tamari. Stir well to ensure the chickpeas are evenly coated, which adds flavor and helps spices stick.
- Add Seasonings: Sprinkle in 2 tablespoons nutritional yeast, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Toss all ingredients together until the chickpeas are thoroughly coated with the seasoning mix.
- Arrange for Roasting: Spread the seasoned chickpeas evenly in a single layer on the prepared baking pan to ensure even roasting.
- Roast Chickpeas: Bake for 15 minutes, then stir to promote even cooking. Return the pan to the oven and bake for an additional 10-15 minutes, adjusting the time based on your preferred crispiness level. The chickpeas will be soft when removed but will crisp up as they cool.
Notes
- Patting chickpeas dry is crucial for crispiness.
- Adjust chili powder quantity to taste depending on your spice preference.
- Store cooled roasted chickpeas in an airtight container to keep them crunchy.
- These make a great topping for salads or soups or a standalone snack.
- You can substitute tamari with soy sauce if not gluten sensitive.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
