Super Easy Roasted Chickpeas
Looking for a perfect healthy snack when you’re craving something crunchy that your whole family will love? These roasted chickpeas are the answer. They’re a huge hit at our house.
Our boys love them and they are perfect for their lunch boxes, as an afternoon snack, or before/after practice. I love them because chickpeas are packed with protein, fiber, iron, zinc and a host of other phytonutrients. And this recipe contains turmeric, which is a powerful anti-inflammatory. But don’t tell my boys.
Oh, and in case you’re wondering, I really did begin with two cups of cooked chickpeas and they don’t magically disappear in the oven. My two hungry little guys just happened to come home before I was able to snap a photo, and this was all that was left!
2 cups cooked chickpeas, drained, rinsed and patted dry (for instructions on how to cook chickpeas, click here)
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Preheat oven to 425 degrees F.
Place chickpeas on a paper towel and pat completely dry. Remove any loose skins.
Place on a baking sheet and drizzle with olive oil. Roll around to coat. Sprinkle with spices and toss well to coat. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip. Bake for an additional 15 minutes. Let cool and enjoy!