Roasted Chickpeas
Roasted chickpeas, the perfect snack or appetizer that’s also full of protein. They are savory and crunchy, so easy to make and ready in only 5 minutes!
Servings: 4
Calories: 109kcal
Ingredients
- 1 15-ounce can of chickpeas drained and rinsed, see notes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375ºF or 190ºC.
- Spread the chickpeas onto a lined baking sheet and bake the chickpeas for 30 minutes.
- Remove the baking sheet from the oven and stir the chickpeas every 10 minutes, that way they will be super crispy.
- After the 30 minutes, remove from the oven, put the chickpeas into a bowl and add all the remaining ingredients. Stir until well mixed.
- Bake for 10-15 more minutes or until golden brown and remove from the oven.
- You can eat them hot or cold. Keep the leftovers in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
Notes
- It’s very important to eliminate the excess of water very well before baking the chickpeas.
- Dry the chickpeas with a dish cloth or a kitchen towel so it’s easier to eliminate the excess of water.
- Bake them alone (with no other ingredients) to make sure they get the perfect crispy texture.
- You can also use 1 and ½ cups of cooked chickpeas (250 g) instead of the can of chickpeas.
- Eat your roasted chickpeas as a snack, as an appetizer, add them into salads, like this delicious vegan pasta salad, or serve them as a topping for your favorite soups, like this vegan cauliflower soup.
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 14.9g | Protein: 3.3g | Fat: 4.4g | Saturated Fat: 0.6g | Sodium: 335mg | Fiber: 3g | Sugar: 0.2g