Spiced Roasted Chickpeas

With 7g of fiber and 8g of protein per 100g, this snack satisfies your craving for chips with low calories, keeping you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 200g boiled chickpeas · 328 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• Red pepper flakes, cumin, salt

Method

1. Required equipment: A paper towel, a mixing bowl, and a baking sheet.

   

2. Rinse the chickpeas in a colander and pour them onto a paper towel.

   

3. Pat the chickpeas completely dry with the paper towel; if they stay damp, they won't get crispy.

   

4. Transfer the dried chickpeas into the mixing bowl.

   

5. Add 2 teaspoons of olive oil, chili flakes, cumin, and salt.

   

6. Use a spoon to ensure every chickpea is evenly coated with the oil and spices.

   

7. Preheat your oven to 200°C and wait for it to heat up.

   

8. Spread the chickpeas on the baking sheet in a single layer, ensuring they do not overlap.

   

9. Place the tray on the middle rack of the oven.

   

10. Remove and shake the tray every 10 minutes so they brown evenly on all sides.

    

11. Bake for 25-30 minutes; remove from the oven once the chickpeas turn deep golden and feel firm.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.