Middle Eastern Roasted Chickpeas

​When you want a crunchy snack, try these. They are high in fiber, full of protein and coated in loads of anti inflammatory spices.
 
2 -14oz cans chickpeas, drained and rinsed (save the liquid, also known as “aquafaba”, to use as an egg substitute in recipes!)
2 tbsp olive oil
2 Tbsp za’atar seasoning
1 tsp paprika
1 tsp cayenne pepper
1 tsp sea salt
½ tsp black pepper
½ tsp lemon zest
½  tsp garlic powder
½ tsp onion powder
¼ tsp turmeric
 
Preheat oven to 425. Thoroughly dry the chickpeas with a clean kitchen towel. In bowl, whisk together remaining ingredients. Toss in the chickpeas.
Spread chickpeas on a parchment lined baking sheet and roast in oven 20-30 minutes, shaking pan halfway through. Serve warm or at room temperature. 

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