These are pretty much as easy breezy as it gets. And so delicious. Very few actually make it into a bowl of any kind because The Man, Hopper and I are usually huddled around the pan and as soon as they’re (almost) cool enough to eat, we can be seen shoveling them in our mouths hand over fist. Serious, cheesy goodness. However, Pip’s take on them “I’m not sure how you can even swallow those”. Ah well, more for me!
Cheesy Roasted Chickpeas
dairy-free, gluten-free, corn-free, soy-free, nut-free
2 cups cooked chick peas (or 1 can, drained and rinsed – this will be slightly less than 2 cups, so adjust seasoning accordingly)
Seasoning measurements are approximate and to taste. Start with a smaller amount, mix up, taste and add more to your liking.
1 – 2 Tbsp Olive Oil
1/4 – 1/2 tsp sea salt
1/4 – 1/2 tsp garlic powder
1 – 2 Tbsp nutritional yeast (KAL brand is gluten, corn, dairy, soy free).
Preheat oven to 400 degrees F. Mix all ingredients together in a bowl. Adjust seasoning to taste. Spread seasoned chickpeas in a single layer on a cookie sheet and bake for 30 minutes, stirring once at 15 minutes. Cook longer for crunchier chick peas. We like ours crispy on the outside, soft and warm on the inside.
These are best eaten right away and do get soggy if stored, but still taste yummy.
We often just put the above seasonings on freshly cooked, hot chick peas and nosh like that without roasting. Also divine.