Why I love this recipe: Chickpeas are an incredibly versatile legume. I use them in traditional ways such as hummus and soups, but I also use them in donuts and cookies. Here the chickpeas are tossed with a few simple ingredients and roasted until crunchy. They taste great popped straight into your mouth like popcorn, added as a crunchy garnish to yummy main dishes, or tossed with vegan mayonnaise, celery and red onion for a tuna salad like sandwich filling.
Helpful tips:
Make these for picky kids. They are crunchy and nutritious and generally very well liked.
Use the liquid from the chickpeas (aquafaba) as an egg substitute in your baking. It is a great binder. Search the aquafaba tag on the Humble Apple website or try:
Preheat the oven to 425 degrees.
Drain the liquid from the chickpeas and reserve for another use. (See suggestions in the description.)
Toss chickpeas with the avocado oil and seasonings.
Spread in a single layer on a baking sheet.
Bake for 30-45 minutes until toasty and crunchy. These chickpeas work well baked in a convection oven or air fryer as well.
Ingredients
Directions
Preheat the oven to 425 degrees.
Drain the liquid from the chickpeas and reserve for another use. (See suggestions in the description.)
Toss chickpeas with the avocado oil and seasonings.
Spread in a single layer on a baking sheet.
Bake for 30-45 minutes until toasty and crunchy. These chickpeas work well baked in a convection oven or air fryer as well.