This is just a quick easy snack or salad topper! Roasted chickpeas with pimenton (sweet smoked paprika) and my personal secret ingredient to everything — steak seasoning.
1 can chickpeas, drained and rinsed
1 tsp salt
1 tablespoon avocado oil
1 tsp garlic powder
1 tsp smoked pimenton
1 tsp steak seasoning
Rinse and drain the chickpeas. Pat dry and allow to airdry until they don’t have any remaining water, about ten minutes.
Preheat the oven to 425. Toss the dried chickpeas onto a parchment lined baking sheet and coat in the oil and spices. Bake foe 20 minutes (it could take up to 30 minutes to get the perfect crisp).