This is one of my favorite quick snacks because it is easy to make and kid friendly. You can throw it on the top of most meals or munch on it alone when you need a quick pick-me-up. I found this recipe in The Voluptuous Vegan by Myra Kornfeld and I love it! In fact I never have enough of these, so I usually double or triple the recipe. Just make sure to set the oven timer so you don’t forget and burn them all (I’ve done that too many times).
1 1/2 Cups of cooked chickpeas
2 Tbsp Vegetable oil (coconut, canola, olive, etc)
1 Tbsp Lemon juice
1 Tbsp minced ginger
Sprinkle of cayenne pepper
Sprinkle of salt
Pre-heat the oven to 375. Mix the ingredients in a bowl and pour onto a baking pan (with parchment paper if you want an easier clean-up). Cook for about 45 minutes until the chickpeas are golden brown, small, and crunchy. Stir occasionally in the process to prevent burning. Serve hot or pack away for later.