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Baked Spiced Crunchy Chickpeas
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
Katie Simmons