Roasted Chickpeas
Make crispy roasted chickpeas in the oven with canned chickpeas, lemon, and smoky spices. This easy, oil-free snack is vegan and gluten-free.
Servings: 2
Calories: 192kcal
Ingredients
- 1 15 oz. can chickpeas (rinse, drain well, and pat dry)
- 2 tsp lemon juice
- ¼ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp onion powder
- ¼ tsp garlic powder
Instructions
- Preheat the oven to 400°F (205°C).
- Drain and rinse a can of chickpeas (garbanzo beans). Remove as much excess water as possible—this helps them crisp up while roasting.
- Add chickpeas and fresh lemon juice to a mixing bowl.
- Combine spices and toss with chickpeas.
- Spread chickpeas evenly onto a silicone mat or parchment-lined baking sheet.
- Bake for 30 to 40 minutes at 400°F (205°C), until crispy.
- When chickpeas are roasted and crispy, remove them from the oven and let them cool to room temperature. Enjoy!
Notes
- Pat chickpeas dry with a paper towel: Moisture is the most common reason roasted chickpeas remain soft.
- Use a roomy baking sheet: Keep the chickpeas in one layer and avoid crowding the pan.
- Trust texture more than the timer: Canned chickpeas and ovens vary. Roast until the chickpeas are dry and crisp, even if your batch needs a few extra minutes.
- Shake the pan: Moving the chickpeas halfway through helps them brown more evenly.
- Watch closely near the end: The line between crisp and scorched can be surprisingly short.
- Store leftovers: Let them cool completely, then place them in a loosely covered container at room temperature for up to two days. Refrigeration can make them soften. Re-crisp leftover roasted chickpeas in the oven at 375°F (190°C) for 5 to 8 minutes, then let them cool before serving.
Nutrition
Calories: 192kcal | Carbohydrates: 30g | Protein: 11g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 592mg | Potassium: 328mg | Fiber: 10g | Sugar: 0.2g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg
