Crispy Roasted Chickpeas

These crispy roasted chickpeas are an excellent plant-based, fiber-rich snack that satisfies your crunch cravings healthily.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 can (15 ounces) low-sodium chickpeas, drained and rinsed · 408 kcal in the whole recipe
• 1 tablespoon canola oil · 104 kcal in the whole recipe
• 1/8 teaspoon salt
• Assorted spices of your choice (such as garlic powder, paprika, or sage)

Method

1. Preheat your oven to 400°F (200°C). Thoroughly drain and rinse the chickpeas, then wrap them in a clean kitchen towel and pat them completely dry, discarding any loose skins that slide off.

   

2. Place the dried chickpeas directly onto a baking sheet or into a baking dish. Drizzle with canola oil, sprinkle with salt and your chosen spices, and toss well to ensure every chickpea is evenly coated.

   

3. Bake for 45 to 60 minutes, stirring or shaking the pan every 15 minutes, until they are beautifully golden and crunchy. Keep a close eye on them during the last few minutes to prevent burning.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.