Crunchy Sumac Chickpeas
These delicious little legumes are packed full of fiber and protein! I am a huge texture person, so while I don’t love raw chickpeas, when I bake them to this crunchy perfection I can eat them by the handfuls.
Besides fiber and protein, chickpeas are also packed full of vitamins and minerals, including magnesium, potassium, and selenium.
These chickpeas are seasoned with sumac, which is a powerful and delicious anti-inflammatory spice, that has shown to calm brain and nervous system inflammation.
You can click here to see my favorite brand of chickpeas, because as always, quality counts!
Besides fiber and protein, chickpeas are also packed full of vitamins and minerals, including magnesium, potassium, and selenium. I can’t wait for you to give these a try!
Crunchy Sumac Chickpeas
Ingredients
- 13 ounces cooked chickpeas, drained
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon sumac powder seasoning
- 1/2 teaspoon Himalayan sea salt
- + a few pinches of sumac and salt for the finishing
Instructions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Drain and rinse one 13 oz. jar of Jovial Chickpeas and pat dry with a paper towel. Remove any loose skins and discard.
- Transfer the chickpeas to a large bowl and toss with olive oil, sumac, and salt.
- Spread the chickpeas out on the prepared baking sheet and roast them for 20-25 minutes, or until the chickpeas are golden brown. Every oven is different, so if your chickpeas are not crispy enough after 25 minutes, keep ‘em roasting.
- Remove from the oven and sprinkle a few extra pinches of sumac and salt on them and enjoy!
- *Tip: Store left over chickpeas covered in a container at room temperature for up to two days.
