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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!
Print Recipe

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.