Instead of chowing down on greasy chips from the convenience store, throw together your own salty, savory alternative. Fair warning: there are chick peas involved. But what you’re making ends up spicy, crunchy, and pretty damn delicious. But don’t just take our word for it, go ahead and make them for yourself.
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Makes 4 servings
Prep time 5 min.
Cook time 5 min.
Ingredients
15-oz drained chickpeas 2 Tbsp olive oil 1 tsp cumin Salt, to taste
How to make it
Sauté the drained chickpeas with the olive oil and cumin for about 2 minutes. Season with salt, to taste. Place on non-stick baking sheet, and roast for 25 minutes at 400˚.
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Instead of chowing down on greasy chips from the convenience store, throw together your own salty, savory alternative.
Fair warning: there are chick peas involved. But what you’re making ends up spicy, crunchy, and pretty damn delicious. But don’t just take our word for it, go ahead and make them for yourself.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 5 min.
Cook time 5 min.
Ingredients
15-oz drained chickpeas 2 Tbsp olive oil 1 tsp cumin Salt, to taste
How to make it
Sauté the drained chickpeas with the olive oil and cumin for about 2 minutes. Season with salt, to taste. Place on non-stick baking sheet, and roast for 25 minutes at 400˚.
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Makes 4 servings
Prep time 5 min.
Cook time 5 min.
Ingredients
15-oz drained chickpeas 2 Tbsp olive oil 1 tsp cumin Salt, to taste
How to make it
Sauté the drained chickpeas with the olive oil and cumin for about 2 minutes. Season with salt, to taste. Place on non-stick baking sheet, and roast for 25 minutes at 400˚.
Makes 4 servings
Prep time 5 min.
Cook time 5 min.
Prep time 5 min.
Cook time 5 min.
Prep time
5 min.
Cook time
Ingredients
- 15-oz drained chickpeas
- 2 Tbsp olive oil
- 1 tsp cumin
- Salt, to taste
How to make it
Sauté the drained chickpeas with the olive oil and cumin for about 2 minutes. Season with salt, to taste. Place on non-stick baking sheet, and roast for 25 minutes at 400˚.
Sauté the drained chickpeas with the olive oil and cumin for about 2 minutes.
Season with salt, to taste.
Place on non-stick baking sheet, and roast for 25 minutes at 400˚.
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