Spicy Roasted Chickpeas
These spicy roasted chickpeas are a tasty and satisfying savory high protein snack with over 6 grams of protein in each delicious serving.
Servings 4
Calories 110kcal
Ingredients
- 1 can low-sodium cooked chickpeas (15 oz.)
- 1 tsp. olive oil
- ½ tsp. salt
- ¼ tsp. pepper
- ½ tsp. paprika
- ¼ tsp. cumin
- ¼ tsp. garlic powder
- ¼ tsp. chili powder
- ¼ tsp. onion powder
Instructions
- Preheat oven to 400 degrees F.
- Rinse chickpeas and let drain in a strainer. Pinch each chickpea to remove the outer skin and discard it.
- Place the chickpeas between two kitchen or paper towels and rub lightly to dry. Spread the chickpeas out on a baking sheet and let them sit to air dry for half hour.*
- Shake pan of chickpeas lightly and place pan in oven. Roast for 20 minutes. Remove pan from oven and shake to make sure chickpeas roast evenly.
- Place pan back in oven and bake for 20 more minutes until chickpeas are crispy and starting to brown but are not burnt.
- Remove from oven and let chickpeas cool for 5 minutes. Move chickpeas into a bowl and toss with olive oil then spices. Serve immediately while they’re still crispy. If dry enough, the chickpeas will keep for 1-2 days on the countertop, but are best eaten within the first hour.
Notes
*Being drier makes them crispier so you can let them dry for several hours if you have time, just make sure to shorten the baking time a bit.
Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Sodium: 540mg | Potassium: 167mg | Fiber: 5g | Vitamin A: 410IU | Calcium: 40mg | Iron: 1.7mg