Roasted Spicy Garlic Chickpeas
This is for all my people who can also handle some heat on their plate! These can be used as a spicy salad topping, or as a grab-n-go snack. They add bold flavors and a vibrant, golden-brown glow to just about anything, making them all the more enjoyable and less likely to last another day. Feel free to even take them to a game day table on a charcuterie board, or however else you’re craving them — the options are truly endless. In short, you might as well go ahead and double this recipe!
Ingredients:
3 cups chickpeas/garbanzo beans, drained
1/4 cup avocado oil
2 tbsp hot sauce
1 tbsp/about 2 cloves fresh, minced garlic
1 tsp cayenne pepper
1/4 tsp pink salt
Directions:
Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a medium-large bowl, mix everything except for the chickpeas together well.
Once the chickpeas are drained, stir these into the spicy mixture until they are coated well in it.
Transfer the chickpeas to the prepared pan. If extra sauce settled at the bottom, drizzle this across the pan as evenly as possible. Using a spatula, lightly spread the chickpeas so they are not on top of one another.
Move the pan to the oven and let them cook for 45 minutes, moving them around about halfway through. For crisper and crunchier chickpeas, cook for another 10 minutes or broil them for 2 minutes on 500°F.
Let them cool for at least five minutes, then enjoy!
Store leftovers, if any, in an airtight container or jar on the counter or in your pantry.
