Our Harissa and Orange EVOOs add a spicy zesty kick to chickpeas. Snack on handfuls of these anytime or serve beside a salad for lunch or add them directly to salad for a nutty crunch.
INGREDIENTS:
DIRECTIONS:
Preheat your oven to 400°. In medium bowl add EVOO and balsamic. Whisk until blended. Add chickpeas and gently toss until coated with mixture. On parchment lined baking sheet, spread chickpeas and bake for 25 to 30 minutes until crispy. Remove from oven. Serve with extra Gochujang drizzle as desired.
