We like to throw chickpeas in everything, from salads to sauteed greens. Roasted, they make a great snack.
Here, we keep it simple by tossing them in a little bit of avocado oil and sprinkling them with a pinch or two of cayenne (be cautious if you’re sensitive to spice!) and sea salt. Then, we sprinkle them with salty, nutrient-dense nori.
When they’re done, you can throw handfuls into baggies to keep in your purse or keep a little bowl on your desk for an afternoon bite.
INGREDIENTS
- 1 15.5 ounce can chickpeas
- 1 sheet nori, torn into small pieces
- 1 teaspoon avocado oil
- 1/2 teaspoon sea salt
- 1 teaspoon cayenne (optional)
DIRECTIONS
- Preheat oven to 400 degrees.
- In a medium sized bowl, toss chickpeas, nori, oil, sea salt, and cayenne.
- On a baking sheet lined with parchment paper, spread the chickpea mixture into a single layer and bake for 12-15 minutes or until lightly browned and crunchy.
WHY WE LOVE THIS RECIPE
Chickpeas are a great plant-based source of protein, fiber, and antioxidants. Adding the nori is super beneficial since sea vegetables are loaded with minerals and they’re not something we have a lot of opportunities to get in often.
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