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This is a great snack, it comes out crispy on the outside and creamy on the inside. My kids love these. I keep cooked chickpeas in the freezer so I can thaw them and make a quick batch anytime we need a snack. You want the chickpeas to be room temperature when you add the oil to coat them, otherwise the oil will harden and the spices won’t adhere like you want them to.
Roasted Chickpeas
From the Recipe Archive
1-1/2 – 2 cups cooked chickpeas
2 Tbs coconut oil, melted
1 tsp salt
spices, to taste
Preheat the oven to 350. In a bowl, combine the chickpeas with the oil, salt and spices until evenly coated. Spread the chickpeas on an ungreased cookie sheet in a single layer. Bake for 50 minutes, until browned and crisp enough to rattle.
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Would this also work with sprouted chick peas?