heat oven to 450° and line a large sheet pan with parchment baking paper
toss chickpeas with avocado oil, spices and salt to taste, spread onto prepared pan and roast 15 – 25 minutes (roast closer to 25 minutes if you prefer a crispy chickpea)
to serve, in a large bowl toss carrot noodles with roasted chickpeas, some of the zhoug, then serve over rice; top with chopped toasted nuts and fresh cilantro for garnish if desired
Recipe Notes
Recipe serves 2 as a main, 4 as a side
Original recipe created by Jerran Boyer
www.healthnutchefs.com