Crispy Taco Spiced Chickpeas

Combat afternoon hunger by munching on a handful of Crispy Taco Spiced Chickpeas! These vegan, gluten-free chickpeas, which are tossed in a lightly salted homemade taco seasoning with extra virgin olive oil, then baked until crunchy, make a spicy afternoon pick-me-up snack that take little time to prepare. Flavorful, protein-packed Crispy Taco Spiced Chickpeas can be easily enjoyed on-the-go or by the handful when snack time is imperative.

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings 3-oz. servings

Calories 186kcal

Ingredients

30 oz. chickpeas canned
3 tablespoons extra virgin olive oil
4 tablespoons taco seasoning store-bought or homemade

Instructions

Preheat the oven to 350°F. Spray a jelly roll pan (or a sheet pan with sides) with nonstick cooking spray, and set aside.
Open the cans of chickpeas. Drain, then rinse thoroughly. Pat dry with a kitchen towel or paper towels, and set aside.
In a large bowl, combine the olive oil and taco seasoning.
Transfer the chickpeas into the bowl. Using your hands or a rubber spatula, stir them until all the chickpeas are coated with the topping.
Pour the chickpea mixture onto the prepared jelly roll pan, and place in the oven.
Bake for 45 minutes, then turn up the oven to 400°F, and bake for an additional 15 minutes.
Turn off the oven. Leave the chickpeas inside for an additional 15-30, or until they’re crispy. When you shake the baking sheet, the chickpeas should sound crispy.
When baked, cool completely and store in an airtight container in the refrigerator for up to two weeks.

Notes

These don’t keep very well in the pantry, so unless you plan on downing them over the course of 1-3 days, store in the refrigerator.

Nutrition