With this can of chickpeas I roasted them in the toaster oven with olive oil, cumin, chili powder, garlic powder, paprika, and turmeric until they’re crispy. I love eating these crispy chickpeas just as a snack but also like to add them to salads, here I made a salad with spinach, romaine, mushrooms, green onions, hemp seeds, and a dressing made of: tahini, lemon juice, mustard, garlic, and some vegan ranch. Absolutely love this method of getting enough protein throughout the day! Also, this brand of chickpeas is by far my favorite, they’re always plump and seem fresh, whereas other brands are sometimes small and gray. #veganisnotscary
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