Crispy, crunchy chickpea poppers are a great addition to salads and soups, or just eaten alone as a protein-packed snack.
1 can no-salt chickpeas
2 tbsp. coconut or avocado oil
1 tsp. paprika
¼ tsp. coriander
¼ tsp. cumin
¼ tsp. chili powder
¼ tsp. sea salt
Serves 1 or more
Preheat oven to 450 F*
Pour out the soaking water and rinse the chickpeas.
Lay the chickpeas onto a kitchen towel and pat dry.
If using coconut oil, warm to melt.
In a bowl, mix all the spices together with the oil.
Add chickpeas to the spice mixture and blend well, so all are coated.
Spread chickpeas in a single layer on parchment paper or Silpat lined baking sheet.
Bake in a preheated, 450 degree F* oven for 25 minutes.
Cool and enjoy.