CHICKPEA SNACKS TWO WAYS

If I don’t put these away before I start writing this post, all of them will be completely gone before I’m even halfway done writing. The crunchiness of these chickpeas makes them addicting. I can’t decide which I like more, the lemon pepper or ranch-ish seasoning, both give these simple chickpeas a delicious makeover and are a great way to use some of those dried beans you stocked up on!

INGREDIENTS

Lemon Pepper:
1 lemon, zested
1/2t black pepper
(If you have lemon pepper seasoning, skip the zest and pepper and use 1T)
1/4t salt
1T olive oil
1c cooked chickpeas – make your own here! or use canned

Ranch-ish:
1/4t dried parsley
1/4t garlic powder
1/4t onion powder
1t fresh chives/2T dried
1/4t salt
1/4t pepper
1T olive oil
1c cooked chickpeas- make your own here! or use canned

INSTRUCTIONS

Preheat oven to 375°F. Mix respective seasonings in bowl then add chickpeas and oil. Toss. Roast on sheet pan for 15-20 minutes, shaking the pan every 5-8 minutes. Store with the lid cracked so they stay crunchy.

ENJOY!

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