Ingredients
Scale
- 2 cans (15 oz each) chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon black pepper
- Optional: pinch of cayenne for heat
Instructions
- Start by draining and rinsing the chickpeas thoroughly. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
- Preheat your oven to 400°F (200°C). Spread the dried chickpeas in a single layer on a baking sheet lined with parchment paper or a silicone mat.
- Drizzle the chickpeas with olive oil and sprinkle with salt, garlic powder, smoked paprika, cumin, and black pepper. Toss well to coat evenly.
- Bake for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy. Let them cool slightly before serving.
Notes
- Sweet Version: Toss with cinnamon and a drizzle of honey.
- Herb-Infused: Add rosemary or thyme for an earthy flavor.
- Extra Crunch: Remove the skins before roasting for maximum crispiness.
- Storage: Keep in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg