Roasted Chickpeas

Servings: 2

Ingredients

• 1 15-ounce can chickpeas (or 1 1/2 cups cooked chickpeas)

• ½ tablespoon extra-virgin olive oil

• ½ teaspoon sweet smoked paprika (use hot paprika for a spicy version)

• ¼ teaspoon ground cumin

• Sea salt, to taste

Instructions

1. Preheat the Oven:

• Set the oven to 340°F (170°C).

2. Prepare the Chickpeas:

• Drain and rinse the chickpeas under cold running water. Pat them dry with a towel, gently removing any loose skins that come off.

3. Season and Spread:

• Lay the chickpeas out on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with paprika, cumin, and sea salt. Toss gently to coat evenly without removing more skins.

4. Roast the Chickpeas:

• Place the baking sheet on the middle rack of the oven. Roast for 30 minutes, then stir the chickpeas to ensure they cook evenly. Continue to roast for another 20 minutes.

5. Cool for Crispiness:

• Turn off the oven and open the door slightly. Let the chickpeas cool in the oven to enhance their crispiness. This method helps them stay crunchy for up to three days.

6. Serve and Enjoy:

• Enjoy the roasted chickpeas as a nutritious snack, or use them as a crunchy topping for salads, toasts, and wraps.

These crispy roasted chickpeas offer a delightful snack or addition to various dishes, providing a satisfying crunch and a boost of protein.

Nutritional Facts (Per Serving)

• Calories: 234 kcal

• Protein: 9 g

• Total Fat: 6 g

• Saturated Fat: 1 g

• Trans Fat: 0 g

• Cholesterol: 0 mg

• Sodium: 300 mg (depends on how much sea salt is used)

• Total Carbohydrates: 33 g

• Dietary Fiber: 9 g

• Sugars: 6 g