| 7 | 30 | 281 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 3 |
| 1 can (15oz) | Chickpeas, canned, drained (Use Eden brand as they are organic & cooked in pots, not the can) |
| 2 tbsp | Extra virgin olive oil |
| 2 tsp | Cumin |
| 2 tsp | Turmeric, powder |
| 2 tsp | Onion powder |
| 2 tsp | Garlic powder |
| 1 pinch | Sea Salt |
Preheat oven to 425 degrees.
Rinse beans and then spread them on the baking sheet in a single layer.
Pour on olive oil & stir.
Next, add all the dried herbs & mix until well coated
Bake for 15 minutes and stir them around.
Bake for another 5-10 minutes.
Enjoy as is! Toss in a salad! Munch on them as a snack!
Stores in fridge for up to 5 days, although they don't last more than 1 day in my house. #teenager approved
This recipe was modified for you by Paula Yolles, a FoodTastic Digestive Wellness Expert for you to enjoy.
To get more FoodTastic Recipes & learn more about Paula click here
| Meat Alternative | 0.8 |
| Vegetables | 1.1 |
