Roasted Chickpeas are such an easy delicious snack. This recipe is the perfect, healthy afternoon snack that will keep you full until dinner.
Servings: 4 servings
- 15 ounces canned chickpeas drained and rinsed
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment paper and set aside.
Rinse and drain the garbanzo beans. Pat dry with a paper towel - the drier the better. Remove any loose skins.
In a bowl, toss the beans with olive oil, and salt until they are fully coated. Spread them on the baking sheet in an even layer.
Bake for 25 to 35 minutes or until they are golden brown and crunchy; keep a close eye on them after 25 minutes of baking. Give the pan a good shake halfway through baking, being careful as they have the tendency to pop. For chickpeas with a creamy center and crunch outside bake for 25 minutes.For chickpeas that are crunchy like corn nuts bake for 35 minutes.
Remove from the oven and toss with cumin, paprika, and cayenne powder. Enjoy right away for best taste and texture. Store in an airtight container once cooled at room temperature for up to four days.
Calories: 161kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2898mg | Potassium: 205mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Calcium: 4mg | Iron: 9mg