These roasted chickpeas are a staple snack in our house! I will make at least two batches a week, and keep them on hand for a little snack or toss them into a salad for added crunch! I love them because you can season them with just simple salt and pepper or add in any other seasoning you feel like!
- 1 15.5 oz can chickpeas
- 1 tbsp of coconut oil or avocado oil
- 1 tsp of salt
- 1 tsp of black pepper
- Pinch of crushed red pepper *optional
- ** add any fresh herbs or any other seasonings you would like, have fun with them!
Preheat oven to 375 degrees. Place a large sheet pan into the oven when preheated for about 5 minutes, or until warm enough to melt the coconut oil. Put the coconut oil on the hot sheet pan and spread evenly so the surface is coated. Next, strain and rinse your can of chickpeas. Put the chickpeas on the sheet pan and season with salt and pepper. Bake for 40-45 minutes until crispy and browned.