Medium | Servings: 4 | Ready In: 70 minutes | Yield: 4 big bowls
A mix of flavorful spices coat chickpeas in this easy recipe. An oil-free coating from ground flax helps create a crunchy texture. Make a batch of this gluten-free, plant-based, vegan recipe for healthy snacking. Use on a Buddha Bowl, in place of croutons of Caesar Salad or serve as an appetizer at a party. These are irresistible!
Ingredients
- 1 tablespoon ground flaxseed meal
- 3 tablespoons warm water
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- ¼ teaspoon salt
- 1 (15-ounce) can chickpeas, drained and rinsed
How it’s Done:
Preheat your oven to 375F. Line 3 baking sheets with parchment paper or nonstick silicon baking mats.
For the Baked Spiced Crunchy Chickpeas: In a small bowl, combine the flax meal and warm water. Set aside for about 5 minutes until the mixture gets gooey and “egg-like”
Once the flax egg is gooey, stir in the spices, salt, and pepper. Add the rinsed chickpeas. Stir well to evenly coat. You should have a pretty thin coating, but try to get it all over the chickpeas.
Spread the coated chickpeas into a single layer on the pre-lined baking sheet. Bake at 375 for 45 minutes, stirring every 10-15 minutes. Remove from the oven and let cool on the baking sheet 10 minutes before enjoying.
Chef’ Katie’s Tips
Oil-Free Mission: I’m on a mission to get rid of empty calories, and oil is the most calorie-dense food. For this recipe, a crunchy coating from flax seed helps the spices stick to the chickpeas during roasting.
Convection Tip: The chickpeas should be crunchy after 45 minutes of baking. However, this depends on the quality of your oven and how much humidity you have. If possible, use your “convection” setting, which uses a fan for better circulation of air in your oven. If you don’t have this option, it might simply just take longer for the chickpeas to get crunchy (60-70 minutes).
Spice it Up! You can experiment with other spices in this spice mix. Chipotle powder would add a spicy kick, while a dash of cinnamon or curry powder would add subtle sweetness.
Nutrition Facts
Serving size: 1/6 of a recipe (about 2 tablespoons).
Calories 48.6
Calories From Fat (18%) 8.67
% Daily Value
- Total Fat 1.04g 2%
- Saturated Fat 0.1g <1%
- Cholesterol 0mg 0%
- Sodium 164.81mg 7%
- Potassium 53.07mg 2%
- Total Carbohydrates 7.86g 3%
- Fiber 0.27g 1%
- Sugar 0.04g
- Protein 2.42g 5%
- Calcium 0.1mg <1%
- Iron 17.66mg 98%
- Vitamin A 68.94IU 1%
- Vitamin C 0.05mg <1%
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What kind and how much coconut? I don’t see it in the ingredient list.
My apologies — no coconut needed for this recipe. Just the chickpeas!
Looks yummy. Could I use my dehydrator to cook them.
Yes! Spread the chickpeas into a single layer on your dehydrator trays. Turn on the setting for fruits and vegetables, or 130 to 140 degrees Fahrenheit. The actual drying time for chickpeas will vary depending on the model of food dehydrator you’re using, but it should take between 18 and 22 hours.