Salt & Pepper Chickpea Crunchies
Author: Lauren Venosta
Recipe type: Snack
Cuisine: Gluten-free, vegan, soy-free
Serves: 3 cups
- 2 cans chickpeas (garbanzo beans) 3 Tbsp. coconut oil, melted
- 1½ tsp. Himalayan pink salt
- 1 tsp. freshly cracked black pepper
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Drain the chickpeas in a strainer and rinse un8l water runs clear.
- Dry the chickpeas on a paper towel and gently roll around the beans and remove any excess loose skin.
- Add rinsed and dried beans to bowl and mix in the coconut oil, salt, and pepper un8l all beans are coated evenly.
- Spread chickpeas evenly onto parchment paper lined baking sheet and roast in oven for approximately 30-40 minutes un8l crunchy.
- Lastly, season with addi8onal salt and pepper immediately upon removal from oven.
- Store in a mason jar.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/salt-pepper-chickpea-crunchies/
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