Name: Roasted Chickpeas
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1
Cuisine: Vegan
Ingredients: 1 Can Chickpeas, unsalted; 0.50 tsp Sea Salt; 2 tbsp Lemon Juice; 1 tsp Lemon Zest; 1 tsp Black Pepper; 0.50 tsp Sea Salt; 0.25 cup Nutritional Yeast; 1 tsp Paprika; 1 tsp Onion Powder; 1 tsp Chilli Powder; 0.50 tsp Sea Salt; 1 tbsp Apple Cider Vinegar; 0.50 tsp Garlic Powder; 0.50 tsp Onion Powder; 1 tsp Dried Dill; 1 tsp Dried Parsley; 0.50 tsp Sea Salt; 0.25 tsp Black Pepper; 0.25 cup White or Apple Cider Vinegar - soak for 30 minutes, drain, don't rinse; 1 tsp Sea Salt

1 Can Chickpeas, unsalted

0.50 tsp Sea Salt

Lemon Black Pepper Chickpeas

2 tbsp Lemon Juice

1 tsp Lemon Zest

1 tsp Black Pepper

0.50 tsp Sea Salt

Nacho Cheese

0.25 cup Nutritional Yeast

1 tsp Paprika

1 tsp Onion Powder

1 tsp Chilli Powder

0.50 tsp Sea Salt

Ranch

1 tbsp Apple Cider Vinegar

0.50 tsp Garlic Powder

0.50 tsp Onion Powder

1 tsp Dried Dill

1 tsp Dried Parsley

0.50 tsp Sea Salt

0.25 tsp Black Pepper

Salt and Vinegar

0.25 cup White or Apple Cider Vinegar - soak for 30 minutes, drain, don't rinse

1 tsp Sea Salt

Preheat the oven to 400F.

Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Remove any shells that may loosen in the process.

Transfer to a bowl. Toss with the sea salt.

Line a baking pan with parchment paper. Spread the chickpeas out evenly on the pan. Bake for 45 minutes, checking and stirring every 15 for even baking/browning. Watch them closely for the last 10 minutes as they can burn easily.

Remove from the oven and let them cool for 10-15 minutes before eating. Or to ensure maximum crispiness, you can turn off the oven, crack the door, and let them cool in there for about 1 hour. Store in an airtight container.