Roasted Chickpeas (Clean Eating / Vegan)

I had a crunchy, salty, healthy, delish snack last night when I made these, AND THEN this morning I used them in my homemade, clean eating, vegan wrap as my protein for lunch! They were fabulous both ways! My kids even fought me for them lol! I dare you to make these! They're easy and so yummy! Great texture in my wrap!

Also, SEE BELOW RECIPE FOR INSTRUCTIONS ON HOW TO MAKE CHICKPEAS FROM SCRATCH (raw and dry)! ---------------------------------------------------------------

🌱 Roasted Crunchy Chickpeas🌱 MooMoo Jackson Style

Ingredients: 2 15.5oz cans organic Chickpeas (Garbonzo beans](see below for my chickpea recipe from scratch--not from the can) Tad bit of Grapeseed oil (to toss them in) Any seasonings you like!

**I used (to taste) pink himalayan salt, black pepper, garlic powder, chili powder, and dried parsley and loved the mixture!

Instructions: PREHEAT OVEN TO 400° 1) Drain and rinse the chickpeas then dry them off by dabbing them with a paper towel. 2) Drizzle a tad bit of Grapeseed oil on them in a bowl, then add salt and pepper only. 3) Place them all evenly on a foil lined baking sheet and bake at 400° for approx 20-25mins until they are golden brown and crispy! Shake the baking sheet to move them around every 10mins while they bake for a more even roast. 4) Add all the rest of your seasonings when they are done, stir them carefully so they don't break.

**Eat them as a crunchy, salty snack, or use them in your wrap as protein and add yummy texture!

Enjoy!!! 💖💖💖MMJ

🌱HOW TO MAKE CHICKPEAS FROM SCRATCH (raw and dry)

MooMoo Jackson Style

Note: 1 cup of raw dry chickpeas will make approx 3 cups cooked.

Ingredients: 1 cup of raw dry Chickpeas (Garbonzo Beans) 4 cups water (for soaking process) 3 cups water (for cooking process after soaking)

Instructions: 1) Rinse the chickpeas and remove anything that isn't a bean! 2) PRE-SOAK the chickpeas before cooking! **QUICK PRE-SOAK: Bring 4 cups of water and 1 cup of chickpeas to a rapid boil for 3 minutes then remove from heat, cover, and let soak for one hour. Drain and rinse. **OVERNIGHT PRE-SOAK: Pour 4 cups of water over chickpeas and let them soak overnight (6-8hrs). Drain and rinse. 3) Cook the PRE-SOAKEDED chickpeas in 3 cups of water by bringing them to a boil then reducing the heat to low once you reach a boil. Cover them and cook them on low for 1.5 to 2hrs until they are tender but not mushy (then continue on to roast them if you want by following my recipe above or whatever else you'd like to do with them).