Crunchy Roasted Chickpeas
Crispy, well-seasoned roasted chickpeas - great for a standalone snack, or add them to salad or pasta for an instant upgrade!
Servings: 4
Calories: 32kcal
Ingredients
- 1 15-ounce can chickpeas rinsed and drained
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
Instructions
- Preheat the oven to 400ºF.
- Gently dry the chickpeas with a clean tea towel. You can remove any skins that come off during the drying.
- Place the chickpeas in a medium bowl. Add the olive oil and salt, and mix well using a spoon or your hands.
- Line a quarter-sheet baking pan with parchment paper. Move the chickpeas to the pan and spread them out in one layer, ensuring they are not too crowded.
- Roast for 24-28 minutes, tossing them about halfway through. The roasted chickpeas should be golden brown and crispy.
- Remove the chickpeas from the oven and allow them to cool for 5-10 minutes. Transfer them to a bowl and toss with the garlic powder and smoked paprika. Serve immediately.
Nutrition
Calories: 32kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 291mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 31IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.1mg