Crispy Roasted Chickpea and Vegetable Snack Platter with Avocado-Lime Dip

Ingredients

• 2 cans 15 oz cans canned chickpeas
• 2 tsp tsp chili powder
• 1 tsp tsp smoked paprika
• 1 tsp tsp ground cumin
• 3 tbsp tbsp avocado oil
• 1 tsp tsp salt
• 2 ripe avocados
• 3 tbsp tbsp lime juice
• 1/4 cup cup fresh cilantro
• 1 clove clove garlic
• 1 large jicama
• 4 carrots
• 2 cucumbers
• 8 radishes
• 2 bell peppers

Instructions

1. 1

   Preheat oven to 400°F. Pat chickpeas completely dry.

2. 2

   Toss chickpeas with 2 tbsp avocado oil, chili powder, smoked paprika, cumin, and salt.

3. 3

   Roast 35-40 minutes, shaking the pan twice, until deeply crispy.

4. 4

   Blend avocados, lime juice, cilantro, garlic, remaining avocado oil, and salt until smooth.

5. 5

   Cut jicama, carrots, cucumbers, radishes, and bell peppers into matchsticks and batons.

6. 6

   Arrange vegetables on a platter with the avocado dip and a bowl of warm roasted chickpeas for crunch.