Roasted Chickpeas with Spices
This is just a quick easy snack or salad topper! Roasted chickpeas with pimenton (sweet smoked paprika) and my personal secret ingredient to everything — steak seasoning.
1 can chickpeas, drained and rinsed
1 tsp salt
1 tablespoon avocado oil
1 tsp garlic powder
1 tsp smoked pimenton
1 tsp steak seasoning
Rinse and drain the chickpeas. Pat dry and allow to airdry until they don’t have any remaining water, about ten minutes.
Preheat the oven to 425. Toss the dried chickpeas onto a parchment lined baking sheet and coat in the oil and spices. Bake foe 20 minutes (it could take up to 30 minutes to get the perfect crisp).
Enjoy!
About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.