Roasted Chili Chickpeas

I’m always finding ways to sneak fruits and veggies into our backpacking diet. It’s important to me to keep our diet colorful on the trail.

These peas have a zesty, salty kick and are a healthy, lightweight alternative to chips or crackers. I love making batches of these specifically for travel days to avoid costly airport or gas station food. You could also add these to your trail mix or re-hydrate them in your savory backpacking meals.

Roasted Chili Chickpeas

2 cans of chickpeas, drained and rinsed, outer skins removed

1 tsp coconut oil, melted

1/4 tsp onion powder

1/2 tsp garlic salt

1/2 tsp smoked paprika

1/2 tsp pepper

1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.

2. After draining and rinsing your chickpeas, individually remove the skins from the chickpeas and transfer them to a separate bowl. This process can be tedious, but removing the skins gives them a better taste and crispness.  Pat dry with paper towels removing all excess water.


3. Place dried chickpeas in a medium bowl. Drizzle the coconut oil over the chickpeas and toss with your hands evenly coating all the chickpeas. Next, add all the spices and toss with a spoon until each chickpea is covered.


4. Pour onto your lined baking sheet and roast for 20-25 minutes. Stop after 10-15 minutes and mix up the chickpeas so they roast evenly. Once golden and crispy, remove from the oven and allow them to cool completely.


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