Roasted Chickpeas
Oven roasted chickpeas are the best vegetarian snack, crunchy topper, or the base of a chickpea salad! Bonus - they're a great vegetarian protein option.
Servings: 6 servings
Ingredients
- 2 (15-ounce can) chickpeas drained and rinsed
- 1 tablespoon avocado or olive oil
- 1 teaspoon sea salt
- 2 to 3 teaspoons spices (see tips above!)
Instructions
- Rinse the chickpeas. Preheat oven to 400°F and line a baking sheet with parchment paper. Drain the chickpeas and rinse them thoroughly under running water in a strainer.
- Dry the chickpeas. Place the chickpeas on a towel and gently pat them dry. Let them dry for a few minutes and remove any loose skins.
- Toss in spices. In a medium bowl, add the chickpeas and drizzle with olive oil. Then add the salt and spices. Toss everything together until the chickpeas are well coated.
- Roast the chickpeas. Spread the chickpeas into a single even layer on a baking sheet. Roast for 20 to 30 minutes, or until crisp and golden. Give the pan a shake halfway through to make sure all sides are roasted.
- Serve immediately. Remove the chickpeas from the oven and serve immediately.
Video
Notes
- This recipe yields about 1 1/2 cups of roasted chickpeas.
Nutrition
Calories: 85kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 585mg | Potassium: 107mg | Fiber: 3g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg