Herb Roasted Chickpeas

Ingredients

• •2 cans (15 oz each) of chickpeas, drained and rinsed
• •2 tbsp olive oil
• •1 tsp garlic powder
• •1 tsp onion powder
• •1 tsp cumin
• •1 tsp paprika
• •1 tsp dried oregano
• •1 tsp salt
• •1/2 tsp black pepper
• •1/4 tsp cayenne pepper (optional)
• •1 cup cherry tomatoes, halved
• •1 cucumber, diced
• •1 red bell pepper, diced
• •1 avocado, diced
• •Fresh parsley for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a mixing bowl, combine the drained chickpeas, olive oil, garlic powder, onion powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper. Toss until chickpeas are well coated.

3. 3

   Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper.

4. 4

   Roast in the preheated oven for about 30 minutes, stirring halfway through, until crispy and golden.

5. 5

   While the chickpeas are roasting, prepare the veggies: combine cherry tomatoes, cucumber, red bell pepper, and avocado in a bowl. Toss gently to mix.

6. 6

   Once the chickpeas are done, remove them from the oven and let cool slightly.

7. 7

   Serve the roasted chickpeas warm over a bed of mixed veggies and garnish with fresh parsley.