Spicy Roasted Chickpea Snackers
These Spicy Roasted Chickpea Snackers are my go-to for satisfying that crunchy snack craving while packing a protein punch. I love how versatile they are—perfect for movie nights or a quick pick-me-up during the day.
Oh, let me tell you about my love affair with roasted chickpeas!
They’re like little nuggets of joy that pack so much flavor and nutrition.
Whenever I need a quick snack, I whip these up in no time.
Plus, I love experimenting with spices, so each batch can be a little different.
Trust me, once you get the hang of this recipe, you’ll find yourself making them all the time!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpeas are such a powerhouse of protein and fiber. I always use canned ones for convenience, but if you're feeling adventurous, you can definitely cook dry chickpeas from scratch! Just remember to soak them overnight before cooking. The spices can be adjusted too—sometimes I’ll add a bit of curry powder for a different vibe.
Tips & Notes
- •I keep mine in a glass jar - they stay fresh for days, if they last that long!
- •Feel free to play with the spice levels. Sometimes I toss in a pinch of cinnamon for a unique twist!
Recipe Variations
- •Sometimes I'll throw in some nutritional yeast for added cheesiness or even a sprinkle of sesame seeds for extra crunch.
- •If I'm feeling fancy, I might drizzle a bit of sriracha on them after roasting for an extra kick!
Storage & Freezing
Store any leftovers in an airtight container at room temperature. They might lose a bit of crunch over time, but they'll still be tasty!
Frequently Asked Questions
Can I use dried chickpeas?
Absolutely! Just make sure to soak and cook them first. It'll take a bit more time, but they’ll still turn out great.
How do I store leftover chickpeas?
These little guys are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature. They should last a couple of days, but I doubt they'll last that long!
Rate this Recipe
Loading votes...
You May Also Like
Szechuan Tofu
This Szechuan Tofu is packed with bold flavors and a delightful kick from the spices. I love how the crispy tofu pairs perfectly with the spicy, tangy sauce!
Tangy Lemon Chia Muffins
These muffins are a delightful balance of zesty lemon and nutty chia seeds, making for a refreshing snack or breakfast treat. I love how they’re quick to whip up and leave the kitchen smelling heavenly!
Spicy Vegan Jambalaya
I love this recipe because it brings a burst of flavor and warmth, perfect for cozy gatherings or just a comforting night in. The mix of spices and fresh veggies makes it feel like a hug in a bowl!
These Spicy Roasted Chickpea Snackers are my go-to for satisfying that crunchy snack craving while packing a protein punch. I love how versatile they are—perfect for movie nights or a quick pick-me-up during the day.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) while you prepare the chickpeas.
- 2
In a mixing bowl, combine the drained and rinsed chickpeas with olive oil. Toss them until they're well-coated.
- 3
Add the smoked paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, and nutritional yeast. Mix everything together until the chickpeas are evenly coated with the spices.
- 4
Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.
- 5
Roast in the preheated oven for about 25-30 minutes, shaking the pan halfway through to ensure they roast evenly. They should be golden and crispy!
- 6
Once done, let them cool for a few minutes before diving in. They’ll get even crunchier as they cool!
Comments
Loading comments...