Vegan Chickpea “Chicken” Poppers
INGREDIENTS
2 two ounce cans of chickpeas
2 tbsp olive oil
2 tbsp Dangold Chicken Salt
Cayenne or paprika, to taste
DIRECTIONS
- Heat your oven to 425 degrees. While your oven heats up, drain and rinse two 12 ounce cans of chickpeas, then thoroughly pat them dry using a kitchen cloth or towel. The dryer, the better.
- Season your chickpeas with two tablespoons of olive oil, Dangold Chicken Salt, and cayenne or paprika to your desired spice level.
- Arrange the chickpeas on a foil-lined baking sheet and bake for 30 minutes, mixing them gently halfway.
- When chickpeas are golden and crispy, remove them from the oven and allow them to cool for an additional 15 minutes. Enjoy them while fresh, as a solo snack, salad crouton, or soup topper!
