Crispy Roasted Chickpeas
Oven-roasted chickpeas tossed with smoky paprika and cumin until crunchy and golden. A protein-packed snack straight from the tray, or a crisp topping for salads and bowls..
Cook time
40 min
Servings
4
Ingredients
6
Nutrition
per serving210 kcal
Calories
8 g
Protein
10 g
Fat
22 g
Carbs
Instructions
- 1
Heat the oven to 220 °C. Drain the chickpeas, rinse them well and pat them thoroughly dry with a clean kitchen towel – the drier the chickpeas are, the crispier they turn.
- 2
Toss the dry chickpeas in a bowl with the olive oil, salt, smoked paprika, cumin and garlic powder until evenly coated, then spread them in a single layer on a parchment-lined baking tray.
- 3
Roast in the hot oven for 25 to 30 minutes, shaking the tray once halfway through, until the chickpeas are deep golden and crunchy.
- 4
Let them cool for a few minutes and enjoy warm, or scatter over salads and bowls as a crunchy topping.
