Roasted Chickpeas

Just a quick recipe for when you have chickpeas left over or need the aquafaba/brine from chickpeas and not the chickpeas themselves, and don’t know what to do with them. The 1/2 tsp salt is optional, and next time I make them with this seasoning mixture, I’ll be omitting the salt, as it’s just a tad bit saltier than necessary, but sometimes you want that extra saltiness. In a pinch, I’ve even used popcorn seasoning + oil for certain flavours (such as ketchup or dill pickle). Just make sure there are no dairy products in the popcorn seasoning if keeping this vegan.



19oz / 1 can Chickpeas
2 tsp Garlic Salt
1 tsp Garlic Powder
1 tsp Greek Seasoning
1 tsp Old Bay
2-3 tsp Nutritional Yeast
1/2 tsp Salt *optional*
1 tsp Paprika
2-4 tbsp Oil (I use vegetable/canola oil, but use what you prefer)

1. Rinse, drain, dry and remove skins
2. In a medium mixing bowl, mix everything but the oil together, adding a tbsp oil at a time, until fully coated
3. Spread out evenly on a greased or lined baking sheet, making sure all chickpeas are in a single layer
4. Bake at 425 F for 20 mins, stirring at the halfway point.



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