Crispy, crunchy, addictive yet guilt free. These roasted chickpeas are oil free, fat free, gluten free, dairy free, easy, and a great snack for when you want something salty and crunchy.
1 15 oz. can of chickpeas (drained and rinsed)
1 tbs apple cider vinegar
1/2 tsp garlic powder
1 tsp dried or fresh dill (if using fresh, finely chopped)
1 tsp dried or fresh parsley (if using fresh, finely chopped)
1/2 tsp salt
1/4 tsp black pepper
1. Preheat oven to 400 F degrees.
2. Drain and rinse the chickpeas. Spread onto a paper towel to let air dry for a 1/2 hour.
In a medium mixing bowl add the apple cider vinegar, garlic powder, dill, parsley, salt, and pepper. Then add in the chickpeas and stir until combined well.
3. On a parchment paper lined baking sheet spread the chickpeas evenly. Bake for 30-45 minutes depending on your oven. Check them every 15 minutes to ensure even baking and browning.
4. Once to your desired amount of time, turn OFF the oven and leave the chickpeas inside for 10 to 15 minutes with the oven door cracked open to ensure maximum crispiness.
Take them out of the oven, and eat or allow to cool for another 10 minutes. Store them in a glass container with air tight lid.
These are great alone for a quick snack or atop your favorite salad. I like to make a big salad of romaine lettuce, kale, red cabbage, sunflower greens, and tomatoes. I pour these babies on top, squeeze fresh lemon juice, and toss. So much flavor without any added fat comes from the chickpeas. Any way you choose to eat them, enjoy!
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