Chickpeas are probably one of the more versatile foods that exist. I love to soak and cook a big batch of them every few weeks or so because I love how I can easily use them in a lot of meals. Some people use the chickpea water (AKA Aquafaba) from the can as an egg substitute for vegan meringue, vegan pudding…the possibilities are endless!
Today we’re keeping it simple. I’m sharing my easy, peasy spicy roasted chickpea recipe that you can throw into your green salads for an easy protein source, curries, sandwiches/wraps/tacos, nachoes, or you can just eat them as is for a snack… you name it! These chickpeas are a great thing to have on hand in your fridge, and they keep well for at least a week ( I think we’ve gotten away with 1.5 weeks, but fresher is always best!)
Chickpeas are not only a great vegan protein source, but they also offer almost 50% of your recommended intake of fibre within one cup! Fibre is key for balancing blood sugar, cholesterol levels, boosting satiety, and bulking your stool. It helps maintain weight loss goals by keeping you full longer, and helps to pull toxins out of the body. Aside from this, chickpeas boast a great nutrient profile which includes:
Calcium and Magnesium, which are important for muscle contraction, cardiovascular health and energy
Manganese for anti-aging, cell integrity and energy production
Folate (B9) which is an important nutrient for pregnancy/fetal development, immune function, cognitive support and nerve function
Now, let’s get to this super simple recipe so that you can start eating the benefits! Enjoy!
Spicy Roasted Chickpeas
1 can organic chick peas, drained, or 400ml of cooked chickpeas
1 tsp cumin
1/2 tsp chipotle powder
1/4 tsp salt
1/4 tsp pepper
1/8 cup avocado oil
Preheat oven to 375°C.
Toss chickpeas in seasonings and oil, and pour them onto a large cookie sheet in a single layer.
Roast for 15 minutes, give the pan a shake, and continue roasting for another 15 minutes.
Remove chickpeas when they are slightly crispy and browned on the outside.
Store in a glass container for up to a week.
Be sure to let me know if you make this recipe by tagging me on instagram @megan_rhn !
Roast @ 375 for 25-30 min.