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!
Ingredients
- 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
Preparation
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Preheat oven to 400˚F.
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Mix chickpeas with oil and spices until evenly coated.
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Spread chickpeas evenly on a rimmed baking sheet.
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Bake 30 to 40 minutes or until crispy (shake pan occasionally during the cooking time to ensure an even roast).
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Serve immediately.
