Crunchy Paprika-Garlic Roasted Chickpeas. They’re perfect as a snack or in salads.
Chickpeas are a good source of plant proteins. I always have some cans in my pantry that I can use for different recipes. Here, we are roasting them to give them that extra crunch. They’re perfect as a snack or in salads. Like my Caesar Salad recipe.
Paprika-Garlic Roasted Chickpeas
Yield
2
CupsPrep time
5
minutesCooking time
45
minutesTotal time
50
minutesCrunchy Paprika-Garlic Roasted Chickpeas. They’re perfect as a snack or in salads.
Ingredients
Chickpeas : 1 can – 540ml (19 oz)
Garlic powder : ½ tsp
Paprika : 1 tsp
Olive oil : 2 tbsp
Instructions
- Preheat the oven to 400 degrees.
- Rinse the chickpeas well in water. With a kitchen towel, pan dried the chickpeas and remove chickpeas skin as much as possible.
- On a baking pan with parchment paper, add the chickpeas, spices, olive oil, salt and pepper. Toss well and spread evenly on the baking pan.
- Bake for 45 minutes and toss half way (after 22 mins)
- Let it cool down completely and store in a mason jar or airtight container for up to 2 weeks at room temperature.
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