Crunchy addition to salads or as a snack.
Make a batch of these roasted chickpeas to snack on during the week or add to salads, rice bowls, or whatever you like to add a zesty crunch.
- 1 (15-ounce) can chickpeas/garbanzo beans, drained*
- Olive oil spray
- 1/8 teaspoon kosher salt
- ¼ teaspoon chili pepper powder
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon curry powder
- ¼ teaspoon garlic powder
Preheat oven to 375. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.
Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. They will be golden brown and crunchy on the outside when done, not moist.
In a medium bowl, combine all the spices. Remove chickpeas from the oven when done and spray with olive oil. Immediately toss with spices while hot. Enjoy at room temperature.
*Did you know you can SAVE the liquid from the can of beans? It's called aquafaba. And it can be used as an egg substitute in many recipes.
Nutrition Facts (per serving):
144 calories, 1g fat, 84mg sodium, 26g carbohydrates, 8g protein, 6g fiber
Adapted from: Skinny Taste
Reviewed by PeaceHealth dietitians and nutritionists.