Crispy Taco Spiced Chickpeas
Serves 105 mins prep75 mins cook
Combat afternoon hunger by munching on a handful of Crispy Taco Spiced Chickpeas! These vegan, gluten-free chickpeas, which are tossed in a lightly salted homemade taco seasoning with extra virgin olive oil, then baked until crunchy, make a spicy afternoon pick-me-up snack that take little time to prepare. Flavorful, protein-packed Crispy Taco Spiced Chickpeas can be easily enjoyed on-the-go or by the handful when snack time is imperative.
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What you need
Instructions
-1 Preheat the oven to 350°F. Spray a jelly roll pan (or a sheet pan with sides) with nonstick cooking spray, and set aside. -1 Open the cans of chickpeas. Drain, then rinse thoroughly. Pat dry with a kitchen towel or paper towels, and set aside. -1 In a large bowl, combine the olive oil and taco seasoning. -1 Transfer the chickpeas into the bowl. Using your hands or a rubber spatula, stir them until all the chickpeas are coated with the topping. -1 Pour the chickpea mixture onto the prepared jelly roll pan, and place in the oven. -1 Bake for 45 minutes, then turn up the oven to 400°F, and bake for an additional 15 minutes. -1 Turn off the oven. Leave the chickpeas inside for an additional 15-30, or until they’re crispy. When you shake the baking sheet, the chickpeas should sound crispy. -1 When baked, cool completely and store in an airtight container in the refrigerator for up to two weeks.View original recipe
