Spicy roasted chickpeas (vegan)

One of the hardest things about eating healthy is cutting down on processed snack foods. For me, chips have been the biggest cuplrit. Since their signature crunch has been difficult to replicate in my own kitchen, it’s been a struggle to eliminate them from my diet. After all, what’s a veggie hoagie without the perfect bag of chips? But even though I believe that moderation is key and some potato chips every once in a while won’t do much damage, I’ve been searching for a comparable snack that delivers that same crunch we all desire.

Kale chips don’t cut it for me (sorry kale, I still love you), and while my sweet potato and apple chips are one of my favorite snacks, their prep time makes them a difficult choice for the school week. But CHICKPEAS, my friends…they’re a keeper! Who knew the main ingredient in hummus could transform into another delicious snack?

Spicy Roasted Chickpeas (vegan)
Crunchy, nutritious, satisfying, and tasty. Need I say more?

Chickpeas 2


2 cups chickpeas, rinsed and patted dry
2 teaspoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
Pinch of sea salt

Preheat oven to 425 degrees Fahrenheit. In a plastic bag, combine the chickpeas, olive oil, and seasonings. Shake until the chickpeas are coated then lay them out on a baking sheet covered with aluminum foil. Bake for 30 minutes, flipping them at about 15 minutes. When they are crispy and brown, remove from oven. Let cool and enjoy! They  make a great salad topping or a snack just by themselves!

Chickpeas 1

Have a great week,