Roasted chickpeas are one of those things I’ve been meaning to make 5ever but haven’t gotten around to for no reason in particular. I love chickpeas and I love crunchy things, so the reasoning behind me putting these off for so long escapes me.
I finally got around to making these because I happened to have opened a can of chickpeas as I needed a few for another project I’ve been hustling on the past few weeks. I’m really excited about said project. It’s turning into a great learning experience and I’m amped to share it in coming weeks. Is it weird that the result of me having time off from school means me creating projects for myself to fill my free time between work/Spoon-ing and being a dog mom? Well, it is what I do for fun. Because free time still sort of freaks me out, although I’m getting better with it.
Another thing that sort of freaks me sometimes out is croutons. I’m very hot and cold with them. Sometimes I love them, and sometimes they turn me off. I feel the same way about mushrooms. It’s very bizarre and I have no idea what inside me decides to tell my taste buds that it’s a mushroom and/or crouton loving or disliking sort of day. Moving on.
One thing I always do love about croutons is the crunch they add to salads. I love me a good salad full of different colors and textures and flavors. I always toss in some nuts, seeds, or something else for a crunch. Part of the reason I decided to make roasted chickpeas is because I wanted something crunchy on my salad on this particular day.
So why did I make them vegan cheesy style? Like many things I do, it just sort of happened. I opened my spice cabinet, saw my jar of nutritional yeast and was like OH this could be fun. And hence, these Cheesy Vegan Roasted Chickpeas were born. The result is a bunch of crunchy, satisfying cheesy-tasting nuggets, complete with as little or as much heat as you desire. They add a lovely flavor and textural contrast to salad, as well as a satisfying snack if you want something a bit salty and cheesy to munch on. Move over Cheeze-Itz, these babies are just as addictive but way less orange and junk-food-hangover inducing. Double win!
Make a batch, snack on them, or toss them in your salads. They are a way to get some legumes in your day and keep you full with fiber and protein, and a boost of the complete amino acids range and some vitamin B12 from the nutritional yeast. Yay yummy things that are healthy! High fives and roasted chickpeas all around. Happy crunching :-).
Prep Time: 5 minutes
Bake Time: 30-45 minutes
- 1 16-ounce can chickpeas
- 1 tablespoon olive oil
- 1/3 cup nutritional yeast
- 1 teaspoon paprika and/or chili powder (optional)
- 1 teaspoon sea salt
1. Preheat oven to 400°F.
2. Drain and rinse chickpeas in a strainer. Pat dry with a paper towel. If you’re feeling fussy, you can use the paper towel to roll off some of the skins of the chickpeas, and throw them away.
3. Transfer chickpeas to a bowl and drizzle with olive oil. Toss gently. Add half nutritional yeast and smoked paprika. Toss again.
4. Transfer chickpeas to a parchment paper lined baking sheet and sprinkle remaining nutritional yeast and sea salt on top. Bake for 30-40 minutes until golden and crunchy. Allow to cool and enjoy as a snack or salad topper.