Description

These roasted chickpeas are a must-try for anyone seeking a quick, healthy snack. With a delightful crunch, they are seasoned to perfection with olive oil, spices, and are simple to prepare at home.

Ingredients

Scale

15 ounces canned chickpeas drained and rinsed
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

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Instructions

Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
Rinse and drain the chickpeas, pat them dry using a paper towel. Ensure they are as dry as possible and remove any loose skins.
In a bowl, combine the chickpeas with olive oil and salt, tossing until well coated. Spread them evenly on the baking sheet.
Bake for 25 to 35 minutes until golden brown and crunchy. Shake the pan halfway through to prevent sticking and burning. For a creamy center, bake for 25 minutes; for a hard crunch, bake for 35 minutes.
Remove from the oven and season with cumin, paprika, and cayenne pepper. Serve immediately for the best flavor and texture, and store in an airtight container at room temperature for up to four days.

Notes

Ensure chickpeas are well-dried to achieve maximum crunchiness when roasted.
For added flavor, consider adjusting the spice levels according to your preference.
These chickpeas are versatile and can be used as a salad topper or a snack on their own.

Nutrition

Serving Size: 1/4 of the batch
Calories: 120
Sugar: 1g
Sodium: 220mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg