Roasted Spiced Chickpeas

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Roasted Spiced Chickpeas

Vegan, gluten-free, nut-free, soy-free
Yield
1.5 cups chickpeas or 3 (1/2 cup) servings
Prep time
5 minutes
Cook time
40 minutes
Chill time
5

Ingredients

  • 1 (15-oz) can chickpeas (or 1.5 cups cooked)
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ground turmeric

Directions

  1. Preheat oven to 400°F and line a medium baking sheet with a couple pieces of paper towel.
  2. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven.
  3. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.
  4. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.
  5. Roast at 400°F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary.
  6. Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness.

Nutrition Information

(click to expand)
Calories 136 calories | Total Fat 1.7 grams
Saturated Fat 0 grams | Sodium 291 milligrams | Total Carbohydrates 21 grams
Fiber 5 grams | Protein 7 grams
* Nutrition data is approximate and is for informational purposes only.

If you've made this recipe I'd love to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!

The post Roasted Spiced Chickpeas appeared first on Oh She Glows.

Spiced Vegan “Buttercream” Frosting

The post Spiced Vegan “Buttercream” Frosting appeared first on Oh She Glows.

Spiced Vegan Buttercream Frosting

Vegan, gluten-free, grain-free, no bake/raw, nut-free
Yield
1 1/2 cups (375 mL)
Prep time
5 minutes
Rest time
20 minutes
Cook time
0 minutes

If a frosting tasted like your favourite fall or winter day, it would be this one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (also known as Pumpkin Pie Spice), this vegan buttercream is the perfect pairing for my Pumpkin Gingerbread Loaf, or any of your go-to fall baked goods. It can be made a couple days ahead of time and stored in the fridge too; just be sure to let it sit at room temperature until it softens and stir until fluffy before using.

Ingredients

  • 1/2 cup (125 mL) vegan butter, room temperature*
  • 2 to 3 teaspoons pumpkin pie spice, to taste**
  • 1 teaspoon (5 mL) pure vanilla extract
  • Small pinch fine sea salt or pink salt
  • 2 cups (260 g) powdered icing sugar, more if needed
  • 1/2 to 1 tablespoon (7.5 to 15 mL) non-dairy milk, as needed

Directions

  1. To a large mixing bowl, add the vegan butter. With electric mixers, beat the butter on low speed until light and fluffy, about 30 seconds.
  2. To the bowl with the butter, add the pumpkin pie spice (start with 2 teaspoons), vanilla, and a small pinch of salt. Beat again on low speed until well combined, about 15 to 20 seconds.
  3. Sift the icing sugar if it’s clumpy. Add it to the bowl along with 1/2 tablespoon non-dairy milk. Beat on low speed until the frosting is smooth and fluffy, about 30 to 45 seconds. You can add a touch more non-dairy milk if it’s still too thick, and beat again briefly with the electric mixers. Taste, and beat in an additional teaspoon of pumpkin pie spice, if desired.

Tip:

* You can use any vegan butter you prefer. Note that different brands will have different water and fat ratios so the outcome may be slightly different. You may need to adjust the amount of icing sugar or milk used.

** I often use a full tablespoon (3 teaspoons) of pumpkin pie spice which is quite strong, but I find it pairs so lovely with my Pumpkin Gingerbread Loaf. You may want to use a bit less spice depending on your preference - add it slowly to taste and you can’t go wrong! Store-bought pumpkin pie spice works great, or for a homemade version of pumpkin pie spice, see my Pumpkin Pie Spice.

Nutrition Information

(click to expand)

If you've made this recipe I'd love to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!

The post Spiced Vegan “Buttercream” Frosting appeared first on Oh She Glows.