Roasted Chana Chickpeas
Crispy, spiced chickpeas for a satisfying snack or protein boost!
⏱️ 30 min🍽️ Serves 1
🔥 180 kcal💪 10g protein🍚 25g carbs🥑 5g fat🌾 7g fibreper serving
📲 Share
servings
Ingredients
- 🫘15 oz canned chickpeas, drained and rinsed
- 🫒1 tbsp olive oil
- 🌶️1 tsp cumin powder
- 🌿½ tsp coriander powder
- 💛¼ tsp turmeric powder
- 🌶️¼ tsp cayenne pepper
- 🧂½ tsp salt
- 🖤¼ tsp black pepper
Pro tips
- For extra crispiness, you can remove the skins from the chickpeas before seasoning, though it's time-consuming.
- Experiment with different spice blends like smoked paprika, garlic powder, or curry powder for variety.
- Store cooled roasted chickpeas in an airtight container at room temperature for up to 3-4 days to maintain crispness.
Method
- 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2Thoroughly drain and rinse the canned chickpeas. Pat them very dry with a paper towel; this is key for crispiness.
- 3In a medium bowl, combine the dried chickpeas, olive oil, cumin powder, coriander powder, turmeric powder, cayenne pepper, salt, and black pepper. Toss well until all chickpeas are evenly coated.
- 4Spread the seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they are not overlapping.
- 5Roast for 20-25 minutes, stirring halfway through, until the chickpeas are golden brown and crunchy.
- 6Let them cool slightly before serving. They will become even crispier as they cool.