This is another fun unexpected creation in an effort to simplify life. I love sharing these ones with you because I know life is full, but nourishment and flavor shouldn’t need to be pushed aside.
I was going to make a batch of my hummus, but short on time (and craving a crunch), I decided to shift gears and crunch up these chickpeas instead! And oh, am I glad that I did.
Just a few simple steps and you’ve got a crunchy, crave-able, nourishing snack the whole family will love.
We love them straight of the pan and as salad or balanced bowl toppers.
Enjoy, friends!
crunchy sea salted chickpeas
WHAT YOU NEED:
- 1 cup dried chickpeas, rehydrated in filtered water overnight
- 2 cups filtered water
- 1 tablespoon sea salt + more to taste
- 2 teaspoons avocado oil
WHAT YOU DO:
In a medium pot, bring the water to a boil, add 1 tablespoon of sea salt, and add your chickpeas; reduce to a simmer and let them go for about 20 minutes.
Meanwhile, preheat oven (I used convection roast) to 400F.
Strain chickpeas, and move to a baking sheet; drizzle with oil, sprinkle with salt, and roast for 15-20 minutes depending on desired crunch, shaking the pan halfway.
Enjoy right from the pan, top your favorite salad or balanced bowl, and ENJOY
Enjoy friends! If you enjoy this one, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
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