Crispy Vegan Chickpeas with Tahini
Patrick from Recipe Kit
These are the best crispy chickpeas I've ever had. I take them while hiking and backcountry camping and they are the perfect little snack, and they crisp up much better than any other chickpea recipe I've tried.
1 (15oz) can chickpeas (or 1 ½ cups cooked chickpeas) (250 g)
¼ cup (60 ml) tahini
1 tsp garlic powder
¼ tsp ground cumin
½ tsp salt
Preheat oven to 400 degrees.
Add tahini and seasonings into a large bowl and mix until combined.
Open can and drain, then rinse chickpeas (let them dry for a little bit) and then mix into the large bowl with tahini.
Mix well so as many chickpeas as possible are covered, and then spread out the chickpeas on a parchment paper lined baking sheet.
Bake for 25-35 minutes (depending on how crispy you want).
I've had great luck adding sesame seeds into this recipe too!