Roasted chickpeas are a terrific salad topper or snack. The next time you’re craving something crunchy and salty, tell potato chips they have the night off. Vegan & gluten-free.
I definitely go through food obsessions. I’ve been that way my whole life.
Sometime in junior high I started making ramen noodles from those 25-cent packages. I made them almost every day. I had my own special method for cooking them – light on the broth, noodles slightly al dente. I ate them and ate them until I couldn’t anymore.
But there was a period about 7 years ago when I could not get enough roasted chickpeas.
Even though that phase has passed, I still love roasted chickpeas and eat them at least once or twice a month.
How to make them
Put drained and rinsed chickpeas on a parchment paper lined baking sheet. (The chickpeas brown better if you dry them first with a towel before putting them on the baking sheet.)
Drizzle them lightly with oil.
Add a bit of salt and a generous helping of nutritional yeast flakes.
Bake them at 400 degrees for about twenty minutes, shaking the pan once or twice during baking.
If you prefer crunchier chickpeas, you can leave them in the oven a little longer. I like them with a bit of crunch on the outside but still creamy on the inside.
- Preheat oven to 400 degrees.
- Line baking sheet with parchment paper.
- Toss chickpeas in extra virgin olive oil, nutritional yeast flakes, and salt on baking sheet. Spread the chickpeas evenly across the sheet for even baking, making sure the chickpeas aren't touching.
- Put baking sheet in the oven and roast chickpeas for 20 minutes, stopping once or twice to shake the pan so that the chickpeas roast evenly.
- Remove from oven and serve.