It’s been just about a month and a half since I decided to go vegan! Since then, I’ve been trying a lot of new recipes — like the roasted chickpea recipe I’m sharing today!
There is a lot I love about being vegan, but something I’ve noticed lately is how good I feel after eating; no more super-grumbly stomach, no more guilty feeling after eating something I knew I shouldn’t have. If you’re hoping to feel the same way, these roasted chickpeas are the perfect place to begin; they’re healthy, flavorful — and a fun, quick, and easy-to-make snack!
First, preheat your oven to 450º F.
Then, choose your favorite seasonings. I chose oregano, garlic powder, and dill. You can add any seasonings you’d like! Also, grab your extra virgin olive oil and balsamic vinegar.
Then, open two cans of chickpeas, and drain. Pour the chickpeas onto folded paper towel, and pat them dry with another paper towel. When most of the water has been dried up, transfer the chickpeas to a mixing bowl. Add extra virgin olive oil, balsamic vinegar, and your seasonings — and stir until all of the chickpeas are covered evenly.
On a baking sheet covered by tin foil, spread the chickpeas in an even layer. Then, place in the oven for 25-30 minutes — or until the chickpeas have browned. Let cool for just a couple of minutes, then place in a bowl for snacking! (I used a little bit of dill from our garden as a garnish!)
I hope you enjoyed this quick and easy roasted chickpea recipe! It’s super delicious and definitely worth a try! Don’t forget to take a peek at my world famous guacamole recipe, as well as a crowd-pleasing vegan cupcake recipe!1