Cheese & Onion Crispy Roasted Chickpeas
Author:Ridiculously crunchy Cheese & Onion Crispy Roasted Chickpeas. The perfect savoury snack, soup, or salad topper, and unlike most roasted chickpea recipes they stay crunchy and won't get soft!
Ingredients
- 1½ cups (1 x 15oz can) chickpeas
- 1½ tablespoons aquafaba (liquid from the can of chickpeas) , or olive oil
- 2 tablespoons onion powder
- heaping ¼ teaspoon garlic powder
- 3 tablespoons nutritional yeast
- heaping ¼ teaspoon fine salt
INSTRUCTIONS
- Preheat oven to 400°F and line a baking tray with parchment paper.
- Drain the chickpeas (don't rinse) and reserve 1½ tablespoons of the aquafaba (chickpea liquid) for later.
- Pour chickpeas onto the baking tray and bake for 30 minutes.
- Remove from the oven and carefully pour the chickpeas into a bowl then add the aquafaba and toss to coat.
- Add the other ingredients and toss really well to make sure all the chickpeas are coated then pour back onto the baking tray, return to the oven and bake for 10 minutes.
- Turn the oven off but do not open the door and leave them in the oven until it's completely cool. I make them in the evening and leave them in the oven overnight.
- Once cool transfer the chickpeas to an airtight container. I find they keep better in a glass jar.
NUTRITION
Serving: 1serving | Calories: 90kcal | Carbohydrates: 15g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Sodium: 102mg | Potassium: 219mg | Fiber: 4g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
