Roasted chickpeas make a great snack or easy food to bring along while on the go. We’ve got four flavors to season them with: Savory, Lemon Herb, Spicy-Smoky and Pumpkin Spice, but you can make them anyway you like.
1 cup cooked chickpeas for each flavor mix, rinsed and drained
Optional: 1 1/2 teaspoons Organic Canola Oil
Optional: 1/4 teaspoon salt
FLAVOR MIX – see below.
FLAVOR 1: Savory: 1 teaspoon nutritional yeast, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon parsley, 1/4 teaspoon celery seed
FLAVOR 2: Lemon Herb: 1 Tablespoon Lemon Juice, 1 Tablespoon Herbes de Provence, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, (if you don’t have Herbes de Provence use any combination of the following: Basil, Thyme, Rosemary, Oregano, Marjoram)
FLAVOR 3: Spicy-Smoky: 1/2 teaspoon cumin, 1/2 teaspoon smoky paprika, 1/2 teaspoon coriander, 1/4 teaspoon cardamom, 1/4 teaspoon Marita Chipotle (medium hot), 1/8 teaspoon Black Pepper, pinch cayenne
FLAVOR 4: Pumpkin Spice: 1 Tablespoon Maple Syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger
Preheat oven to 375oF
Place the chickpeas in a small bowl. Toss with organic canola oil, if using. In a small dish, mix together the dry ingredients from your flavor selection above and optional salt to taste. Stir into the bowl with chickpeas the liquid ingredient (if any) from your selected flavor mix. Add in the dry seasonings and mix well.
On a parchment lined baking sheet spread out the seasoned chickpeas. Bake for 20 minutes. Shake the pan to move the chickpeas around. Bake for another 15 minutes. At this point you may remove the pan and let cool or allow to cook until the chickpeas get really dry and crispy. Depending on your oven, this may take another 10-15 minutes. Keep an eye on them to make sure they don’t get too brown or start to burn.
Try making all four flavors at once!
Here’s a tip: once you have perfected the flavors you like, make a big jar of the seasoning mix to use again and again whenever you make your next batch.