How To Make No-Oil Spiced Roasted Chickpeas Namkeen: These crispy, crunchy and addictive roasted chickpeas are made completely oil-free and fat-free, but you’d never be able to tell! Naturally vegan and gluten free, they come with 4 flavor options!
Ingredients
- 1 15 oz can chickpeas no added salt
- 1/2 teaspoon salt
LEMON BLACK PEPPER FLAVOR
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4-1/2 teaspoon black pepper
- 1/2 teaspoon salt
NACHO CHEESE FLAVOR
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- 1/4 cup nutritional yeast
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon chilli powder
- 1/2 teaspoon salt
RANCH FLAVOR
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
SALT AND VINEGAR FLAVOR
- 1/4 cup white or apple cider vinegar soak for 30 minutes, drain, don’t rinse
- 1 teaspoon salt
How To Make No-Oil Spiced Roasted Chickpeas Namkeen
Instructions
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Preheat the oven to 200C/400F. Line a large tray with parchment paper and set aside.
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Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Remove any shells that may loosen in the process.
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Transfer to a bowl. Toss with the salt. Add your flavor of choice and mix well. If making the salt and vinegar flavor, soak the chickpeas in vinegar for 30 minutes prior.
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Spread the chickpeas out evenly on the pan. Bake for 45 minutes, checking and stirring every 15 for even baking/browning. Watch them closely for the last 10 minutes as they can burn easily.
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Remove from the oven and let them cool for 10-15 minutes before eating. Or to ensure maximum crispiness, you can turn off the oven, crack the door, and let them cool in there for about 1 hour.