Crispy Chickpea Snack (Gluten Free | Dairy Free)
Crunchy, crispy, salty snack. We love this recipe for game days in our house.
Servings: 3 people
Calories: 175kcal
Cost: $2
Equipment
- baking sheet
- Can opener
Ingredients
Chickpeas:
- 2-15 once can chickpeas
- 1 tbsp EVOO
- 1 tsp sea salt
- 1 tsp Paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
For the garlic aioli:
- 1/4 cup vegan mayo regular mayo is ok if you eat eggs
- 4 cloves garlic minced
- 1/2 whole lemon juiced
- 1/2 tsp dijon mustard
To garnish: OPTIONAL
- 1/2 tsp red pepper flakes
Instructions
For the chickpeas:
- Open the canned chickpeas with a can opener.
- Rinse the chickpeas with water in a strainer.
- Lay out the chickpeas on a baking sheet.
- Add the olive oil and chickpeas spices and mix with your hands.
- Place the chickpeas in the oven for 35 minutes.
- While the chickpeas are roasting, you can make the garlic aioli, which in my opinion is the best part.
Garlic aioli:
- Place all ingredients in a bowl and whisk together. If you do not have a mini whisk, you can use a fork.
To serve:
- Wait to drizzle the garlic aioli on top until prior to serving.
- Serve with fresh parsley and added red pepper flakes if desired.
Notes
I suggest waiting to add the aioli sauce and red pepper flakes until you are ready to serve.
Nutrition
Serving: 1small bowl | Calories: 175kcal | Carbohydrates: 4g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Sodium: 903mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg