Ingredients
1 can of chickpeas
2 tbsp tahini
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika
1 tsp sea salt
1 tsp ketchup
1 tsp mustard
1 tbsp cornstarch (optionally for extra crispiness )
Directions
- Combine tahini, ketchup, mustard and seasonings in a bowl
- Drain and rinse the chickpeas (optional: save chickpea water to use as vegan egg whites)
- Add to bowl and with the seasoned sauce
- Preheat the oven to 400°F/200C
- Line a large baking tray with parchment paper and spread the chickpeas in a single layer with space between if possible
- Roast for 30-45 minutes at 400°, until a little crispy, moving them around on the tray 1-2 times while in the oven
- Let cool and leave in a bowl on the counter to snack on for a few days, or throw them on a salad