Roasted Chickpeas with Crispy Turmeric {Vegan}

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Roasted Chickpeas with Crispy Turmeric (chickpeas) is a great vegan and gluten-free healthy snack or delicious salad dressing!

I have been looking at my pantry recently which has somehow started to overflow in the past few weeks. Has this ever happened to you? I buy with a shopping list, and still take things home that I already have, like 3 packs of chickpeas, but no flour. Or 4 packages of rolled oats, but without beans. It's kind of frustrating and I've been contemplating what to do about it.

The first is the first. Stock equals cost, so I need to get rid of it using it ASAP. So this is my challenge for next month, one that I'm sure Mitja (being the -) will fully support. Empty our pantry, freezer, and our storage room as much as possible of the excess, while keeping it functional, and feed us delicious food, because we are not trash cans. I am excited to learn how to use the food that is there, unused.

My other challenge will be to go to the store as little as possible. Fortunately, we arrive in December, the holiday month when people often go crazy in stores, and I avoid them like the plague. Yes, that is my "dirty" secret. In December, I only buy the bare minimum. And in small shops in the country, not in the city, because I absolutely hate crowds and overflowing parking lots. You could even order groceries online for the first time and receive them because we live in the 21st century.

So first on the menu are chickpeas. I have some cans on a shelf in the warehouse. By the way, we have a storage room because my kitchen is small. With the fridge, oven, dirty drawer, and dishwasher, I barely have enough room for pots and pans, let alone any mass food storage. And the food in the warehouse occupies about 2 shelves. So not A LOT, but even more than I have been using and want to use old food and replenish the minimum with fresh stock. Makes sense?

So, let's go back to the chickpeas. I am known to make falafel here and there, but I haven't experienced much more than that with chickpeas. Some people love them and eat them straight out of the can, but I like mine a little more processed than that.

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Enter these crispy roasted turmeric chickpeas which, in addition to being delicious, are also a great vegan, gluten-free snack or crunchy dressing for soups and salads.

The picky skeptic is usually reserved for new foods and having Mitja try it first and tell me if I am going to like it or not. But not with these beauties. I immediately knew this was going to be epic!

And you do not like? The humble chickpeas are topped with a layer of golden spices and quality olive oil and then roasted slowly in the oven until golden and crisp. So easy, so delicious!

And I guess I agree with turmeric these days, but this spice is so pretty! Just a pinch of it to any plate and turns the food into a surprising golden yellow. Not to mention, it's also healthy!

Roasted Chickpeas with Crispy Turmeric {Vegan}

Performance: 4-6 Preparation time: 10 minutes Time to cook: 30 minutes Total time: 40 minutes

Roasted chickpeas with crispy turmeric (chickpeas) are a vegan, gluten-free healthy snack or delicious salad dressing.

Ingredients

  • 400 grams of canned chickpeas
  • 3 tablespoons olive oil
  • 1 teaspoon red bell pepper
  • ½ teaspoon turmeric
  • Cayenne pepper
  • Salt
  • ginger
  • thyme, oregano

Instructions

  1. Preheat oven to 200 ° C / 390 ° F.
  2. Drain the chickpeas, wash and dry completely. If any skin comes off, you can remove it, but this is optional. Use paper towels to completely dry your chickpeas.
  3. In a bowl, pour olive oil, then add your spices: 1 teaspoon red bell pepper, 1/2 teaspoon turmeric, a pinch of cayenne pepper, a pinch of salt, a pinch of ginger, thyme, and oregano. Combine well
  4. Add the dried chickpeas to the olive oil layer and stir to combine.
  5. Place the coated chickpeas on a baking sheet, lined with baking paper or aluminum foil and bake for about 30 minutes, or until the chickpeas are golden brown. Remove from the oven and set aside to cool. During cooling, the chickpeas will become crispy. Serve as a snack or as a dressing in soups or salads.
Nutritional information:

Yield: 6 Serving Size: 1 Calories: 156 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 262mg Carbs: 16g Fiber: 5g Sugar: 3 g Protein: 5 g

If you like this recipe, you can let us know in the comments below or on social media using @RecetasLatinas and tagging us @RecetasLatinas. We are always happy to read your comments!

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Use crispy chickpeas in two ways:

  • Roasted pumpkin cream soup with crispy chickpeas
  • Fall abundance endive salad with crispy chickpeas

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