Crispy Roasted Chickpeas

Crispy Roasted Chickpeas

Protein packed, perfectly crispy, dangerously snackable. Roasted chickpeas work solo or as the crunch your bowls have been missing.

Ingredients

1 15oz. Can of Drained and Rinsed Chickpeas

1/4 Cup of Water

1/4 Cup of Lemon (you can definitely do less if you don’t love a lemon-y hummus, but we’re all about lots of lemon and highly recommend using the full 1/4 cup)

1/4 Cup of Tahini 

1.5 Tablespoons of Northwest Nooch

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Spread your chickpeas out on a kitchen towel and pat them dry. Remove any loose skins that come off easily.
3. Transfer the dried chickpeas to the baking sheet and drizzle them with the olive oil and a generous pinch of salt. Toss the chickpeas around to make sure they are evenly coated.
4. Roast the chickpeas for 20-30 minutes, or until they are golden brown and crispy. Ovens can vary, so if your chickpeas are not crispy enough, keep going until they are!
5. Remove the chickpeas from the oven and while they are still warm on the baking sheet, sprinkle on your Northwest Nooch and toss the chickpeas until they are evenly coated.
6. Enjoy your deliciously smoky, cheddar-y, crispy chickpeas on salads, as the perfect little crunchy addition to your soup, or as a snack on its own!

Storage: Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

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