Spicy Roasted Chickpeas
These spicy roasted chickpeas are low in sodium thanks to powdered seasonings. Enjoy them as a snack or add them to soups and salads for a healthy crunch!
Ingredients
- Ingredients:
- 2 - 15 oz cans chickpeas
- garbanzo beans or about 4 cups cooked chickpeas
- 1 Tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
Instructions
- Preheat oven to 375 degrees F.
- Frain and rinse chickpeas in a strainer.
- Spread chickpeas onto paper towels and lightly dab to absorb excess moisture.
- Line baking sheet with parchment paper or aluminum foil.
- Spread chickpeas across baking sheet.
- Roast chickpeas in the over for 45-60 minutes, or until the chickpeas are crunchy throughout. Stir every 10 minutes for extra crisp.
- While the chickpeas are still hot, toss with olive oil and seasonings.
- Serve hot or at room temperature.
- Store in an airtight container for up to 4 days.
- Note: For less spicy chickpeas, use 1 Tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp salt instead of the spices above.