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Spicy Turmeric and Dulse Roasted Chickpeas

Spicy Turmeric and Dulse Roasted Chickpeas

Who doesn’t want a family-friendly healthy snack that is high in fiber and protein, anti-inflammatory and made with all WHOLE FOODS?

We also adore these as “croutons” on our salads and in our soups.

Enjoy a spicy and sweet variation below.

Spicy:

*use organic ingredients

1 15 oz BPA-free can chickpeas drained and rinsed, or make your cook your own dried chickpeas (2 cups of cooked/sprouted chickpeas). Ensure you dry the chickpeas as much as possible. We also like to remove the skins.

1 tbsp of EVOO or Coconut Oil or Avocado Oil

1 tsp of ACV

2 tbsp turmeric

1 tbsp dulse (sprinkles)

Sprinkle of Himalayan sea salt + ground black pepper to activate the turmeric

OPTIONAL: add any of the below (or combine them together)

1 tsp cayenne

1 tsp garlic powder

1 tsp ground cumin

1 tsp coriander

1 tsp paprika

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Sweet

*use organic ingredients

1 15 oz BPA-free can chickpeas drained and rinsed, or make your cook your own dried chickpeas (2 cups of cooked/sprouted chickpeas). Ensure you dry the chickpeas as much as possible. We also like to remove the skins.

1 tbsp of EVOO or Coconut Oil or Avocado Oil

2 tbsp of cinnamon

1 tsp cacao

——————————————————-

Put the chickpeas in a bowl and coat with oil and spices of choice + ACV. Mix together well to coat evenly. Spread chickpeas on parchment paper/baking sheet. Bake at 400 degrees for 20-30 minutes (shake pan ever 10 minutes).  You want them golden brown and crispy.

Allow 5 minutes to cool and store in an airtight container for 5-7 days.

Enjoy!

With love & gratitude,

Christine & Stephanie

 

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