1can(19 oz/540 mL) no salt added chickpeasdrained & rinsed (yields 2 cups/500 mL cooked chickpeas)
1Tbsp(15 mL) canola oil
1Tbsp(15 mL) Italian seasoning
1/2tsp(2 mL) garlic powder
Salt & pepperto taste
Directions
Preheat oven to 375°F (190°C).
Dry chickpeas with paper towel and put in a medium bowl. Gently toss chickpeas with oil and seasonings.
Spread seasoned chickpeas evenly on a parchment-lined backing sheet and place in the oven.
Roast chickpeas for 30 minutes. Bake for another 15-20 minutes, stirring every 5 minutes until golden and crispy. Remove from oven and let cool for 10 minutes.
Store in an airtight container for up to one week.
tips
You can swap chickpeas with any cooked or canned pulse in this recipe. Roasted pinto beans or black beans are equally delicious!
1can(19 oz/540 mL) no salt added chickpeas (drained & rinsed (yields 2 cups/500 mL cooked chickpeas))
1Tbsp(15 mL) canola oil
1Tbsp(15 mL) Italian seasoning
1/2tsp(2 mL) garlic powder
Salt & pepper (to taste)
1
Preheat oven to 375°F (190°C).
2
Dry chickpeas with paper towel and put in a medium bowl. Gently toss chickpeas with oil and seasonings.
3
Spread seasoned chickpeas evenly on a parchment-lined backing sheet and place in the oven.
4
Roast chickpeas for 30 minutes. Bake for another 15-20 minutes, stirring every 5 minutes until golden and crispy. Remove from oven and let cool for 10 minutes.
5
Store in an airtight container for up to one week.
6
You can swap chickpeas with any cooked or canned pulse in this recipe. Roasted pinto beans or black beans are equally delicious!
