Crispy chickpeas are one of my favorite foods to have on-hand. You can enjoy these as a snack, on top of a salad, or as a topping for a soup or curry.
Chickpeas are a great source of protein, carbohydrates, fiber, some fats, and a variety of vitamins and minerals. These awesome little legumes make for a nutritious addition to a snack or meal. The olive oil used for this meal also boosts the healthy fat content of this snack!
Olive oil contains the fat soluble vitamins, vitamin E and vitamin K, as well as a large amount of monounsaturated fatty acids (Source: USDA). Plant-based sources of monounsaturated fatty acids can improve blood lipid levels and decrease one’s risk for heart disease (Read more here). Including more sources of plant-based fats into your diet can be beneficial to your health!
I prefer eating these crispy chickpeas fresh, but you can store them in an airtight container and use them for a few days. Also, feel free to try out other variations of spices, such as Za’atar, Garam Masala, or whatever you like best!
Crispy Oven-Roasted Chickpeas
Ingredients
- 2 cans Chickpeas, rinsed and drained (or about 3 cups)
- 2 tbsp Olive Oil
- ½ tsp Salt
- ¼ tsp Pepper
- ½ tsp Smoked Paprika
- ½ tsp Chili Powder
- ½ tsp Garlic Powder
Instructions
- Preheat your oven to 400 °F and line one or two pans with parchment paper. (Dividing the chickpeas into 2 pans will make them crispier, but if you prefer a softer texture, leave them on one pan).
- In a bowl (or on the pan), add the rinsed and drained chickpeas, olive oil, salt, pepper, smoked paprika, chili powder, and garlic powder. Combine until the chickpeas are thoroughly coated with seasonings.
- Spread the chickpeas evenly onto the pan(s). Throw them in the oven for 30-35 minutes, until they are crispy and golden-brown to your liking.
- Enjoy these as is, on top of a salad, or as an added crunch to a curry or soup!
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