Vegan, Gluten-Free, Grain-Free, Soy-Free
A fave ❤ snack, salad and pasta topper of mine.
Chickpeas aka Garbanzo Beans are loaded with fibre and also have antioxidants (what!?). They support digestive health and regulate blood sugar quite well, because of their fibre and protein content.
Also a great source of Folate (a B vitamin) and Manganese!
1 can chickpeas
1 tbsp organic virgin coconut oil (melted) or avocado oil
1 tsp cumin
1 tsp turmeric
Sprinkle of Himalayan sea salt
Sprinkle of cayenne pepper (optional as its hot!)
1.) Preheat oven to 350F.
2.) Drain and wash chickpeas. Dab off with a towel to remove water and take away any of the skins that are falling off. This will help with the crisping process.
3.) Place the chickpeas on a baking sheet and pour over your melted coconut oil. Toss to coat.
4.) Sprinkle on your spices and salt. Toss.
5.) Spread chickpeas out and place in oven for about 20-25 minutes depending on your oven (for me, 25 is usually perfect). Halfway through the cooking time, shake tray so that they can evenly crisp up.
6.) Let sit for 5 minutes as they will crisp up even more. Snack em, top em, whatever you like!
Check out this recipe for some crispy chickpea lovin!
Raw Power Bowl