Crispy Oven-Roasted Chickpeas

Name: Crispy Oven-Roasted Chickpeas
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cans (drained weight) Canned chickpeas, drained; 2 tbsp Extra virgin olive oil; 2 tsp Smoked paprika; 1 tsp Ground cumin; 1 tsp Garlic powder; 1 tsp Fine salt; 1/2 tsp Ground black pepper

Chickpeas roasted until irresistibly crunchy and tossed with smoky paprika and cumin. A wholesome, satisfying bite that's perfect for the afternoon slump.

239kcal⏱ 10′total11gProtein28gCarbs11gFat

Method

Preheat the oven to 220°C (200°C fan) and line a baking tray with parchment.
Drain and rinse the chickpeas well, then pat them thoroughly dry with a clean kitchen towel: the drier they are, the crispier they get. Discard any loose skins.
In a bowl, toss the chickpeas with the olive oil until evenly coated.
Spread them in a single layer on the tray and roast for 20 minutes, shaking the tray halfway through.
Meanwhile, mix the paprika, cumin, garlic powder, salt and pepper in a small bowl.
Add the spice mix to the chickpeas, toss to coat and return to the oven for another 8-10 minutes, until deep golden and crunchy.
Let cool for 5 minutes (they crisp up even more as they sit), then serve. Store in an airtight container.

Make it yours

Adapt it to your macros.

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