Peanut Butter Balls are an easy and fun to make snack during the holidays or any time of year!
Roasted Chickpeas
These crunchy chickpeas, also known as garbanzo beans, are high in fiber! Enjoy as a snack or add to a salad, soup or pasta for a little crunch and a boost of protein and fiber.
Print Recipe
Equipment
- sheet pan
- oven
Ingredients
- 2 cans chickpeas 15-ounce, low or no sodium, rinsed, drained, and patted dry
- 3 tablespoons olive oil
- 1 teaspoon cumin ground
- 1/2 teaspoon paprika
Optional
- 1/4 teaspoon cayenne pepper
Instructions
- Wash hands with warm water and soap for 20 seconds.
- After rinsing chickpeas, spread out on a paper towel. Pat dry, then let dry for about an hour.
- Heat oven to 400°F and line a rimmed sheet pan with parchment paper.
- Spread chickpeas evenly on the pan. Bake in the center of the oven until crunchy, about 30 minutes, stirring every 10 minutes. The chickpeas will continue to get crunchy as they cool.
- Place hot chickpeas in a bowl and drizzle with olive oil. Stir to coat the chickpeas,
- Sprinkle with seasoning and stir to coat.
- Spread chickpeas on a sheet pan to cool.
Notes
Store any cooled leftovers in an airtight container for up to a week.
Roasted chickpeas are also delicious when eaten warm.
Try other spices and herbs!
Roasted chickpeas are also delicious when eaten warm.
Try other spices and herbs!
Nutrition Facts
Roasted Chickpeas
Serving Size
0.25 cup
Amount per 1 Serving
Calories
147
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
315
mg
14
%
Carbohydrates
15
g
5
%
Fiber
5
g
21
%
Sugar
0.03
g
0
%
Protein
6
g
12
%
Calcium
42
mg
4
%
Iron
2
mg
11
%
Potassium
170
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Reply