Roasted chickpeas have become a staple in our home. They are one of my favorite salad toppings but are also great on top of soup, alongside roasted broccoli in a side dish, or even as a snack!

This recipe walks you through the easiest roasted chickpea outline, but it’s up to you how you want to spice them up! We do a basic oil and s & p combo, which is delicious on it’s own, but feel free to play around with spices and herbs. This is kinda fool proof.

Chickpeas became a regular part of my diet back when I was trying out veganism. They are a great source of plant protein with 39 grams per cup, but are balanced out with a good amount of carbs and a little fat. They are high in fiber (Yay- our gut’s favorite!) and iron, something many of us are lacking, along with a variety of other vitamins and minerals.

Also, garbanzo beans and chickpeas are the same thing. I honestly didn’t realize this until about a year ago. Oops!

Let me know how you use this recipe in the comments below!

---

Quick Roasted Chickpeas Recipe

Makes about 1 1/2 cups

Ingredients

• 1 can chickpeas, drained, rinsed, and shaken so they have little excess water on them
• 1 tablespoon avocado oil
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Preheat oven to 400 degrees.
2. Place washed and shaken chickpeas on a baking pan. Add oil and roll chickpeas around in the oil so they are evenly coated.
3. Sprinkle with salt and pepper (and any other spices you want).
4. Place in the oven for 10 minutes, take out and shake the pan so the chickpeas roll around, and place back in the over for another 10 minutes. Remove and enjoy!

These are best eaten warm but I’ve been known to keep them in the fridge for a few days and warm them up for a snack or salad topping, or toss cold into soup or a bowl. I even think they are good cold as a snack! A great addition to your meal prep routine.