Roasted chickpeas are such a good high-protein addition to salads and bowls—or even a quick snack. I love the texture that results from this technique. Measurements are approximate so season to your liking. Enjoy!
Roasted Chickpeas
1 can cooked chickpeas
1 Tbsp canola oil
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
2 tsp nutritional yeast
Open canned chickpeas, rinse thoroughly, then freeze for 2- 3 hours. No need to pat chickpeas completely dry before freezing.
Preheat oven to 350. Spread chickpeas on baking sheet and bake for 20-25 min, shaking twice (do not defrost).
Whisk oil, cumin, garlic powder, chili powder, salt and pepper in a bowl. After 35 mins, remove chickpeas from the oven.
Toss chickpeas in bowl and coat then in spices and oil. Return chickpeas to baking sheet and sprinkle with nutritional yeast. Return baking sheet to oven and bake for 10-15 min until crispy.