I was looking for a recipe for vegan Caesar salad dressing and came across a post over on Oh She Glows for her Crowd-Pleasing Vegan Caesar Salad which included the directions on how to make these tiny little morsels of goodness. What a find!
I made them with canned garbanzo beans, but you could probably save even more money by buying dried garbanzo beans and cooking them yourself. After they are cooked, you would just follow these same directions below. Also, the basic ingredients are things you most likely already have in your pantry. If you don’t have olive oil, any oil will do. You only need a little so they’re fairly healthy, too.
These are delicious on salads, in wraps, or even just a quick snack. And you can adjust and play around with the seasonings to fit your own personal tastes. Give them a try – I promise they won’t disappoint.
1 (15-oz) can chickpeas (or 1.5 cups cooked)
1/2 teaspoon extra virgin olive oil (or vegetable or canola oil)
1/2 teaspoon fine grain sea salt (or kosher salt)
1/2 teaspoon garlic powder
Preheat oven to 400F.
Drain and rinse chickpeas.
Place chickpeas on one half of a tea towel, cover with the other half, and gently rub dry. This will loosen the skins and they will begin to come off. This is perfectly fine. You can remove them if you wish, but it is not necessary.
Place onto large rimmed baking sheet and drizzle on oil, garlic powder and salt, and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy.
Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet. Roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.