INGREDIENTS
3 cups boiled chickpeas
1 tsp paprika
1 tsp cumin powder
Salt to taste
1 tbsp of olive oil.
PREPARATION
Toss the chickpeas with olive oil, paprika, ground cumin and salt. Spread the chickpeas on a baking sheet evenly. Roast for 20 minutes, stirring occasionally.
Place in a airtight container and store in the refrigerator for up to one week.
You can eat them as they are, you can put them on top of your pizza, in your salad or anything you desire.
I’m a vegan with deep passion for recipes creation and sharing plant-based lifestyle with others. My wish is to encourage others to discover the wonderful benefits of a plant-based food that God gave to human, where you count your colors and not your calories.
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3 Replies to “ROASTED CHICKPEAS”
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