Crispy Roasted Chickpeas

An easy, high-fiber + protein recipe

Crispy Roasted Chickpeas

These make for a great snack or add-on to salads when you when a health crunch! Roasted chickpeas are best the same day, but you can store them loosely covered at room temp for 1–2 days. (A sealed container can make them less crunchy.)

Ingredients

• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed

• 1–2 tbsp extra virgin olive oil

• ½ tsp sea salt

• 1 tsp smoked paprika (or regular paprika)

• ½ tsp garlic powder

• Optional: pinch of cumin, chili powder, or cayenne

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Instructions

1. Preheat oven to 400°F (200°C).

2. Dry the chickpeas well. Pat them very dry with a clean towel or paper towels.
   This is the key to crispiness.

3. Toss with olive oil + seasonings, then spread chickpeas on a baking sheet in a single layer.

4. Roast for 25–35 minutes, shaking the pan every 10 minutes for even crisping.
   Roast until golden and crunchy.

5. Cool completely - chickpeas crisp up more as they cool.

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WEIL Nutrition Corner™ Variations:

Mediterranean: Oregano, garlic powder and lemon zest
Spicy: Chili powder and cayenne
Curry: Curry powder and turmeric

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