Roasted chickpeas are always on hand in my house.
They’re perfect as a crispy snack on their own (lots of protein and fiber!) and they add flavor, texture and good nutrition to so many dishes, including green salads, grain salads, veggie bowls, soups, and veggie forward entrees, like my Shawarma-Spiced Roasted Cauliflower.
I particularly like this shawarma-spiced option, as this spice blend is rich with earthy, warming and sweet-spiced notes.
Shawarma Spiced Roasted Chickpeas
(Gluten-free: Dairy-free: Vegan/Plant-Based)
Ingredients:
1 15oz. can of chickpeas, rinsed, drained, thoroughly dried, and loose skins removed
Extra virgin olive oil
1 1/2 - 2 Tbsp Shawarma Spice Blend
Sea salt, to taste
Instructions:
Preheat oven to 425F. Line a baking sheet with parchment paper. In a small bowl, toss the dried chickpeas with enough olive oil to thoroughly coat the chickpeas. Sprinkle with the Shawarma Spice Blend and spread the oiled and spiced chickpeas onto the parchment-lined baking sheet. Roast in the oven until the chickpeas are golden brown and crispy, which can take anywhere between 20-30 minutes, depending on the oven and how dry the chickpeas are to start. Let cool and sprinkle with sea salt.