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Crunchy Cumin-Spiced

Vegan
Chickpeas
Gluten-Free

These crunchy, tasty chickpeas are guaranteed to become your
next favorite snack. They are quick to prepare and great to have on
hand to add to salads or just grab by the handful. Experiment with
other dried spices for a diferent taste treat.
Storage Tip: Be sure to store these chickpeas in an airtight con-
tainer so they don’t lose their crunchiness. If they become soft, pop
them in the oven for 5 minutes to recrisp.

2 (15.5-ounce) cans chickpeas, 2 teaspoons ground cumin
drained and rinsed 1 teaspoon garlic powder
2 tablespoons coconut oil ½ teaspoon salt
1. Preheat the oven to 400°F.
2. Line a rimmed baking sheet with parchment paper. Place the
chickpeas on a paper towel and dry completely.
3. In a large bowl, combine the chickpeas, coconut oil, cumin,
garlic powder, and salt. Spread the chickpeas into one layer on
the prepared baking sheet.
4. Bake for 40 to 45 minutes, turning occasionally, until the chick-
peas are lightly browned and crispy. Remove the chickpeas from
the oven and let them cool completely.
5. Serve or store in an airtight container for 3 days.

Makes about 3"# ⁄ 2 cups. Prep time: 5 minutes. Cooking time: 40 minutes.
1
Total time: 45 minutes.

Per serving (¼ cup): Calories: 247 Fat: 6g Saturated Fat: 2.1g Protein: 12.2g
Carbohydrates: 38.4g Fiber: 11g

136 28 Days of Clean Eating