Replace the croutons on your salad with a tastier, more nutritious option, or enjoy these turmeric roasted chickpeas alone as a snack.
- 2 15-ounce cans organic chickpeas
- ½ teaspoon coriander
- 2 tablespoons organic turmeric
- 1 teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon fenugreek
- 2 tablespoons avocado oil
Preheat oven to 400 degrees.
Drain chickpeas in a colander, and rinse with water. Spread out chickpeas on a piece of paper towel, and use another one to pat dry. Let air dry for about five minutes. While the chickpeas are drying, mix the dry ingredients in a separate bowl.
Transfer the chickpeas to a cookie sheet, and coat with avocado oil. Mix, and put in the oven. After twenty minutes, coat chickpeas with the spice mix and put back in the oven for ten to fifteen more minutes.
Remove from oven and let cool before serving. Store in an airtight container.
Makes 8 servings.