Big heart salad bowl with roasted chickpeas

For the taco-seasoned roasted chickpeas:⠀
• 1 can organic chickpeas⠀
• 1/4 tsp garlic powder⠀
• 1/4 tsp onion powder⠀
• 1/4 tsp chipotle chili powder⠀
• 1/4 tsp paprika⠀
• 1/2 tsp cumin⠀
• 1 tsp chili powder⠀
• 1 1/2 tsp olive oil⠀
• salt & pepper to taste⠀

How To Make:⠀
– Preheat oven to 400F. – Rinse and dry 1 can of organic chickpeas. After draining, I lay mine on top of a paper towel-lined baking sheet, roll them back and forth a bit, remove some of the skins and let them air dry for a few minutes.⠀
– When dry, place chickpeas in a small bowl. Add olive oil, garlic, onion, chipotle chili, paprika, cumin and chili. Mix gently and add salt & pepper to taste.⠀
– Transfer to a baking sheet lined with parchment paper.⠀
– Bake for approximately 20-25 minutes or until the outside of the chickpeas are crisp. Stir halfway through cooking time.⠀

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