Baked chickpeas are a great way to add some crunch to your life, whether as a crispy snack or, my new favorite way, as a topping for salads. I made a cinnamon version last year in a recipe you can see here, but I’ve updated the recipe to a zestier version that Alan, my husband, dubbed “Chickpea Croutons.”
Even though I generally don’t use oil in my cooking, this recipe works much better with some oil to get the crispiness; I recommend using coconut oil. I also used 1/4 teaspoon of salt (another usual no-no in my cooking), but a minimal amount used with the other spices is just enough.
These Chickpea Croutons are easy-peasy to make, you just combine everything in a big bowl:
I like to spread them on a parchment-lined cookie sheet for baking (makes for easier clean-up). After about 45-50 minutes in a 400 degree oven, here’s what you get:
On another note, it doesn’t get much more charming than a stand that runs on the honor system and is guarded by a sleeping puss:
- 2 (15-ounce) cans of garbanzo beans or 3 cups
- 2 tablespoons coconut oil (liquified)
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 teaspoons Ceylon cinnamon
- ¼ teaspoon garlic powder
- 1 tablespoon dried onion
- ¼ teaspoon salt
- Preheat oven to 400 degrees. Rinse and drain garbanzo beans and place in a large mixing bowl.
- Pour coconut oil over the beans and use a spatula to stir. Add the spices and stir again to combine.
- Spread the chickpeas on a parchment-lined baking sheet and bake for 45-50 minutes, being careful not to let them burn.
- Serve hot or at room temperature.
Until Friday, stay cool, take a nap, and eat your veggies.
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