Recipe: Karina's Crunchy Roasted Chickpeas

A delicious snack that provides lots of protein to build muscles and keep you full. Make large batches, then take smaller portions to work or school, and make sure to keep a stash for movie nights. Salt, ground black pepper and chili powder makes a deliciously simple seasoning combination. If you want to kick it up a notch, one of my favourite flavouring combinations is 3/4 tbsp nutritional yeast, 1/4 tbsp garlic powder, and a sprinkling of salt and ground black pepper.

The grub:

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2 15 oz cans chickpeas

1.5 tbsp olive oil or melted coconut oil

1 tbsp seasoning of your choice

The how-to:

Preheat oven to 400ºF

Rinse chickpeas in cold water, then blot dry with paper towel

Place chickpeas in a rimmed baking dish in a single layer. Drizzle with oil and seasoning, and mix to distribute

Bake for 45 to 75 minutes, stirring every 20 minutes or so, until chickpeas are crunchy all the way through and have turned medium brown. Each oven varies, so make sure to test your chickpeas starting at about 45 minutes. You’ll want the chickpeas to end up similar to corn nuts in texture, nice n’ crunchy.

Serves four.

Vegan since 2003, Karina Inkster, MA, PTS, is a Powell River-based health and fitness coach, author of two books, and host of a vegan podcast. For more information, go to

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