Spicy Roasted Chickpeas
Spicy roasted chickpeas that are a tasty, healthier snack! Check out my foolproof method for the CRISPIEST results!
Servings: 2 cups
- 15 oz can of chickpeas (drained and rinsed)
- spray oil (just a thin coating)
- ⅛ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ¼-1/2 teaspoon cayenne
Heat oven to 425°F.
Drain and rinse chickpeas, then spread out on a clean towel. Rub with another towel to dry, and let them sit for 10 or so minutes.
Arrange on a large baking sheet. Place in the oven and roast for 30 minutes.
Give the pan a shake and return to the oven for 5-15 more minutes. Keep an eye on them at this point so they don't burn!
Once the chickpeas are done (they will darken slightly and will get nice and crunchy), remove from the oven and carefully scoop into a large bowl.
Spritz with oil until lightly coated, then stir in all seasoning. Spread out on the baking sheet to cool completely.
Store in a bowl or container for up to a week, you don't even need to cover them!
Serving: 0.25cup | Calories: 88kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 40mg | Potassium: 154mg | Fiber: 4g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 1.6mg