I like to keep roasted chickpeas on hand for some extra excitement in my Six-Taste Bowls⁄life. Depending on my mood, I’ll dress them up with refreshing Mediterranean herbs, sizzling chipotle pepper, earthy cumin, nutty sesame and garlic, or sweet and spicy cinnamon, so it’s like an instant vacation with every bite. (Well, not quite—but definitely makes my lunch a little more exotic!)
1 tbsp grapeseed oil (can also use coconut, avocado, or sesame oil)
2 cups cooked chickpeas
flavoring blend of choice
1 Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly oiled foil.
2 Place the chickpeas on a clean kitchen towel or a few paper towels and gently pat them dry (the drier they ...