|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||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.
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