Indian Masala Oven Roasted Chickpeas

Ingredients

• 2 cups cooked chickpeas (I cook mine in the instant pot, see notes)
• 2 tbsp avocado oil (may swap for coconut oil)
• 1 tbsp lemon juice
• 1 tsp coriander
• 1 tsp cumin powder
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper, set aside.
2. Be sure the chickpeas have been drained and dried.
3. In a medium bowl, add all the ingredients. Stir to combine, ensuring that all chickpeas are coated evenly.
4. Add the chickpeas to the baking sheet. Spread them in a single layer. Add them to the heated oven.
5. Bake for 25-30 minutes, stirring and tossing them after about 15 minutes.
6. Remove from the oven and allow them to cool. The chickpeas become crunchier as they cool.
7. Store in a sealed container, best if eaten within 2-3 days.

Recipe notes:

To cook chickpeas: Soak chickpeas in water overnight (or 8 hours), rinse. Add the soaked chickpea to the instant pot and cover with water. Cook for 30 minutes. Drain and rinse.

Your notes: