The Vegan Week by Gena Hamshaw

Author:Gena Hamshaw [Hamshaw, Gena]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2022-12-27T00:00:00+00:00

Crispy Ranch Chickpeas

Makes 4 to 6 Servings

Oven-roasted chickpeas have long been a favorite snack of mine, and this ranch-seasoned version is my favorite rendition yet. The trick to getting the chickpeas extra crispy is to pat them dry (or as dry as you can) before seasoning and roasting them. They’ll lose some crispiness as you store them, but they won’t lose flavor or nutrition (and you have an option to re-crisp them before snacking if you like).

1½ cups / 240g cooked chickpeas, or one 15-ounce / 425g can

1½ tablespoons refined avocado oil

1 teaspoon dried dill weed

1 teaspoon dried parsley

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

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