Chili Onion Crunch Chickpeas

If you've been around a while you know my love for Trader Joes Chili Onion Crunch. Something about it is addicting! Its spicy, it's savory, it goes on ANYTHING. And one afternoon I just got a craving for some crispy, crunchy chickpeas. The Chili Onion Crunch is right next to the canned food in my pantry so...I grabbed both and combined!

If you want these to be truly crispy I suggest using DRY chickpeas and soaking them for just one hour in hot water. This will get them just a little bit soft, but still able to crisp up in the oven. The canned chickpeas will work just fine but won't get extremely crunchy.

These little guys make a great afternoon snack but I also use them as my source of lean protein on salads. Yes! You heard me. Think spicy, crunchy, croutons. & Once they are drizzled with that tahini sauce they are truly addicting!

Ingredients

• 2 cups dried chickpeas (soaked in hot water for 1 hour) OR 1 can chickpeas
• 2 tablespoons Trader Joes Chili Onion Crunch
• 1/2 tsp salt
• 2 tablespoons cilantro
• 2 tablespoons tahini Soom Foods
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1/4 tsp salt

Instructions

1. Pre heat your oven to 400 degrees.
2. In a small bowl add the chickpeas, chili onion crunch, 1/2 tsp of salt and toss to combine.
3. Spread evenly over a sheet pan and roast in the oven for 25 minutes. Shaking the pan halfway through.
4. In a another small bowl add tahini, water, lemon juice, and salt and whisk until white and creamy.
5. Serve chickpeas with the tahini dressing drizzled on top and sprinkled with cilantro.

Chili Onion Crunch Chickpeas

Sara Ayesh

Easy appetizer! High in protein and high in flavor!

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 4 servings

Ingredients

  

• 2 cups dried chickpeas soaked in hot water for 1 hour OR 1 can chickpeas
• 2 tablespoons Trader Joes Chili Onion Crunch
• 1/2 tsp salt
• 2 tablespoons cilantro
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1/4 tsp salt

Instructions

 

• Pre heat your oven to 400 degrees.
• In a small bowl add the chickpeas, chili onion crunch, 1/2 tsp of salt and toss to combine.
• Spread evenly over a sheet pan and roast in the oven for 25 minutes. Shaking the pan halfway through.
• In a another small bowl add tahini, water, lemon juice, and salt and whisk until white and creamy.
• Serve chickpeas with the tahini dressing drizzled on top and sprinkled with cilantro.

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