Toddler or Mama’s Lunchbox Roasted Chickpeas
1 can chickpeas, drained
2 tsp olive or grapeseed oil
herb blend (I prefer bouquet garni or herbes de provence)
herbamare or other mild herbal salt blend (salt-free is ok)
1 tsp. nutritional yeast
Preheat oven to 400f. Line a large baking sheet with parchment paper. Drain chickpea in a strainer. You may rinse if you wish to get rid of some of the salt. Put in a bowl lined with a cloth towel. Pat the chickpeas dry and rub off any translucent skins that come off easily. Turn the towel wrapped chickpeas upside down into the bowl, removing the towel. Drizzle your oil over the chickpeas and evenly distribute over the chickpeas. Pour the chickpeas onto the baking sheet in a single layer and sprinkle with your herb blend, herbamare, smoked paprika, and then nutritional yeast. Roast for 30-40 minutes. If you like them extra crunchy, but don’t want to run the risk of burning them, you can turn off the oven and keep the chickpeas in the oven until they have reached a desired level of crunchiness.
Toddler Yum loves this recipe!