This recipe is out of the Eat Feel Fresh cookbook by Sahara Rose. It is a plant-based ayurvedic cookbook that I highly recommend to anyone who wants to learn more ways to make vegetables and whole foods taste great!

These roasted chick peas have been my favorite snack lately. They’re yummy on their own and also great to toss into a salad for some crunch. I made a couple small adjustments based on what I have in my kitchen, feel free to do the same.

Ingredients:

1-2 cans cooked chickpeas, rinsed, skinned *

1 tbsp olive or avocado oil

Flavoring of choice

Mediterranean Flavor:

2 tsp apple cider vinegar

2 tsp lemon juice

1 tsp sea salt

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp ground black pepper

Mexican Flavor:

1 garlic clove, minced

1/4 tsp chili lime powder (from Trader Joe’s)

1/2 tsp ground cumin

1/2 tsp sea salt

ground black pepper, to taste

(original recipe uses a 1 inch piece of chipotle chile in adobo, minced, 1tsp adobo sauce, and 1/4 tsp chipotle chili powder instead of the chili lime powder).

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchments paper.

Rinse chickpeas, skin them and let them air dry or pat them dry with a paper towel. . The drier they are, the crispier they will get.

Mix oil and flavor seasonings in a medium bowl and toss the chickpeas in the flavor bath. Make sure they are thoroughly coated.

Spread chickpeas in a single layer on the baking sheet and bake for 1 hour, stirring them halfway through. Check the crunchiness and keep in mind they will get a little crunchier as they cool.

Buon apetito, crunch lovers!

*the skinning is the most annoying part of this process. Did I have to take a nap after I peeled all the skins off? Yes, yes I did. But you know what? It was worth it. And if I can do all 6,000** of these, then you can too.

**6,000 give or take some thousands. Counting is hard.