These crispy roasted chickpeas are the perfect vessel for Seaweed Flakes. The hearty creaminess of chickpeas, mixed with a variety of spices, and umami from the seaweed, make these are the perfect topping for a variety of dishes. From salads, to pasta, or a pop-able snack before dinner (we suggest serving on a toothpick with an anchovy or two), this is a pretty fail-proof way to impress your friends and family. You can use any of our Seaweed Flakes or blends for this recipe. 

INGREDIENTS 

1 (16-ounce) can chickpeas, rinsed and drained
1 tablespoon Seaweed Flakes
1 tablespoon extra-virgin olive oil
1 teaspoon garlic powder
½ teaspoon red pepper flakes
Salt and freshly ground black pepper to taste

Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and coat them with the oil, spices, and seaweed flakes. Spread the chickpeas out, making sure they aren’t touching each other. Bake them in the oven for 8 minutes, then rotate your pan. Bake for an additional 12 minutes, or until crispy. Remove the pan from the oven and let the chickpeas cool. These will keep in an airtight container in the fridge for up to 1 week.