Any way you serve them, we Vegatopians love our legumes, and after developing this recipe for nacho-seasoned roasted chickpeas (and sampling them multiple times), we decided to commit to this lovely legume, for life. Disclaimer: share with friends and family at your own risk—these roasted chickpeas are addictive!
- 2 (14 oz/398 mL) cans chickpeas, drained and rinsed
- 2 Tbsp olive oil
- 3 Tbsp nutritional yeast
- 1 tsp onion powder
- 2 tsp chili powder
- Salt, as desired
Preheat oven to 400˚F.
Mix chickpeas with oil and spices until evenly coated.
Spread chickpeas evenly on a rimmed baking sheet.
Bake 30 to 40 minutes or until crispy (shake pan occasionally during the cooking time to ensure an even roast).