Crispy Roasted Chickpeas
These perfectly crispy roasted chickpeas are a great protein-packed healthy snack. You can use them as toppings for salads and wraps or simply enjoy them on their own. But they do have a problem: it's practically impossible to stop eating them. Once you get your fingers in there, you can't have enough of them. Ever!
Servings: 2 servings
Calories: 234kcal
Ingredients
- 1 15oz can chickpeas - or 1 1/2 cups cooked chickpeas
- ½ tablespoon extra-virgin olive oil
- ½ teaspoon sweet smoked paprika - (or hot if you like it spicy)
- ¼ teaspoon ground cumin
- Sea salt
Instructions
- Pre-heat the oven at 340F (170 C).
- Drain the chickpeas and rinse them under cold running water. Then dry them using a towel. Remove any loose skin that comes off during this process.
- Spread the chickpeas on a baking sheet covered with parchment paper. Season with olive oil, salt, and spices, and toss well, but gently, to avoid removing more skin.
- Place the baking sheet in the middle rack of the oven, and let the chickpeas roast for around 30 minutes. Then open the oven and, using a spoon, stir them well to make sure they bake evenly. Bake for another 20 minutes.
- Turn off the oven, open the door slightly and let the chickpeas cool in the oven before removing them. This will ensure that the crispiness will last for at least 3 days!
- Eat as a healthy snack or use as toppings for salad, toasts, wraps, etc.
Notes
Spices: I used cumin and smoked paprika but you can pretty much use anything you like. Some ideas: garlic powder, onion powder, coriander, dried oregano, chili powder, dried thyme leaves, black pepper.
How to store: Store at room temperature in a jar, with the lid slightly open, for up to 3 days.
Nutritional values are based on one serving (½ of the recipe) and are estimate only.
Nutrition
Calories: 234kcal | Carbohydrates: 34g | Protein: 11g | Fat: 7g | Sugar: 6g