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"cheezy" crispy chickpeas

patty Malcolm | Chickfoodtv
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course sides, snacks, toppings

Ingredients
  

  • 1 cup dried chickpeas or 2 15-oz BPA-free cans
  • 2 tablespoons olive oil
  • 3 tablespoons nutritional yeast nutritional yeast
  • 1 tablespoon garlic powder 
  • 1 teaspoon kosher salt or to taste
  • mild red pepper flakes like Aleppo (optional)

Instructions
 

  • PREPARATION. If using dried chickpeas, soak overnight, drain, rinse, and cover with water in a medium saucepan. Bring to a boil, then turn down to medium heat and cook until tender, usually around 45 minutes. Drain and set aside to cool. I like to remove skins after I cook them, this step is optional and more time-consuming.
  • OVEN. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • INGREDIENTS. Mix all ingredients together in a large bowl until the chickpeas are evenly coated with the flavorings.
  • TASTE. Add seasoning to your taste, if needed.
  • BAKE. Spread chickpeas out evenly onto the prepared baking sheet, and roast 35-40 minutes, until crisp and golden. Tossing a few times during baking helps to prevent uneven browning.  
  • COOL. Allow to sit and cool a bit before eating.
  • ENJOY!

Notes

Didn't soak overnight? That's okay. Just use the quick soak method.
DIRECTIONS
  1. RINSE. Pour the dried garbanzo beans into a colander and rinse them under cool running water. Check and discard any stones or other debris. Drain.
  2. TRANSFER. Put garbanzo beans in a saucepan and cover with 2 inches of water.
  3. BOIL. Bring the water to a boil over high heat. Boil the beans for 1 minute, then remove the pot from the heat. 
  4. SOAK FOR ONE HOUR. Cover with a lid and let the beans soak in the warm water for one hour.
  5. DRAIN. Drain the beans into a colander. Rinse and begin to cook according to your recipe.
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