The perfect topper for salads, soups or just a satisfying crunchy snack all on their own.
Ingredients: 2 cans chickpeas 2 tbsp avocado oil 1 tsp garlic powder 1/2 onion powder 1 tsp oregano 1/4-1/2 tsp cayenne pepper (adjust to desired spiciness or use none at all) 1/2 tsp cinnamon The Low Down: Preheat oven to 425 F Rinse, drain and dry chickpeas with papertowl Toss chickpeas with all ingredients in a large bowl Spread out chickpeas evenly onto a cookie sheet and bake for 15 minutes. Give them a shake and bake for another 10-15 minutes. Let them cool for 15 minutes before transferring to an airtight container or topping on your favourite recipe. **Note: Can be stored unrefrigerated if eaten within the next week.
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RECIPE DIARYA collection of some of my favourite share worthy eats and treats! Whether you are a meat eater, vegetarian, vegan or somewhere in between, I hope you and your family will enjoy these tasty and health conscious recommendations to nourish both body and mind. Archives
October 2019
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