Description
These crispy roasted chickpeas are a healthy, protein-packed snack or a crunchy topping for salads and bowls. Simple to make with just a few ingredients, they’re flavorful and satisfying.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon cumin (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas. Pat them dry with a clean kitchen towel or paper towels. Remove any loose skins.
- Spread the chickpeas on the baking sheet and roast for 20 minutes.
- Remove from the oven, drizzle with olive oil, and sprinkle with salt and optional spices.
- Toss to coat evenly, then return to the oven and roast for 5 to 10 more minutes, or until crispy.
- Let cool on the baking sheet. Chickpeas will continue to crisp as they cool.
Notes
- For best results, dry the chickpeas thoroughly before roasting.
- Spices are optional – feel free to mix and match to your taste.
- Chickpeas are best eaten the day they are made for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
