Crispy Roasted Taco Chickpeas

• Produce

  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder

• Baking & Spices

  • 1 tsp Nutritional yeast
  • 1/2 tsp Paprika
  • 1/4 tsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Other

  • 2 (15 ounce cans Chickpeas, rinsed, drained and dryed

Found on shelikesfood.com

Description

Ingredients

• 2 (15 ounce) cans chickpeas, rinsed, drained and dryed
• 1-2 tablespoons olive oil*
• ½ teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon nutritional yeast
• ½ teaspoon salt
• ½ teaspoon paprika
• ¼ teaspoon smoked paprika
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder

Directions

• Pre-heat oven to 400 degrees fierenheit. Toss the chickpeas, olive oil and salt together on a large sheet-pan and bake until crispy, about 30 minutes, flipping a few times.
• While the chickpeas are baking add all the taco seasoning ingredients to a small bowl and mix until combined.
• Once chickpeas are crispy, remove from the oven and toss with the taco seasoning. There should be enough oil to allow the taco seasoning to stick to the chickpeas, but if most of it cooked off you can add a little more oil to the chickpeas to ensure the seasoning sticks.
• Chickpeas are best enjoyed warm, straight out of the oven.