The cameraphonevegan kitchen is now officially closed until Seattle! This was the last recipe that I threw in the oven today. I chose it based on fact that it only had 2 ingredients, 1 of them being chickpeas, which I had two cans of staring at me on the counter. I had bought them to make some fake tuna, but then realized I was out of Veganaise. The other ingredient was Bragg’s, which I just drizzled and tossed to coat them evenly~ish. I got the inspiration from this photo posted on facebook. Their recipe uses soaked, uncooked chickpeas, but I just used rinsed, canned ones. I baked them @ 350*F for 35 minutes and got a mixture of soft and crunchy chickpeas. Cook longer for more crunch! I left them out on the counter for us to snack on while we’re packing!