EAT TO LIVE! Alkaline Crunchy Spiced Chickpeas Snack


Crunchy Spiced Chickpeas Snack

Because what is Life, without a crunchy vegan snacks!?
(A rhetorical question. Life would be meaningless).


Ingredients for 4 snack-sized portions Crunchy Spiced Chickpeas:
1 cup dry chickpeas (garbanzo beans) soaked for 24 hours. If you’re using beans from the can, drain off liquid and spread on paper towlels to dry completely.
2 tbsp grapeseed, avacado oil, or any other cooking oil from Dr. Sebi’s nutritional food guide.
Season to taste with sea salt, cayenne, granulated onion powder OR literally any and all spices from Dr. Sebi’s nutritional food guide.

Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with oil and seasonings. Spread on a baking sheet and bake at 400 F. for about an hour, tossing occasionally, until browned and crunchy/crispy. Watch carefully the last few minutes to avoid burning.

Drain excess oil and cool by spreading chickpeas on a wire rack before snacking.


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