Roasted Chickpeas

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A perfect snack, canapes (in cute muffin cups) for a dinner party, or crunchy topping for your favourite salad!


2 Cans of chickpeas, drained and rinsed

Sunflower oil to coat

2 teaspoons chinese five spice

cracked black pepper

Salt to taste


Roast for 30 minutes or so at 425F, or until chickpeas are crispy and dark brown in some spots.  Let cool in the pan and they will become hard and crunchy.  Now I used chinese five spice here but of course you could use any combination you like.  Or just a generous salt and peppering?

Roasted chickpeas are the best snack ever!

~The Vegan Project

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