Easy Oven Roasted Chickpeas
These oven roasted chickpeas are flavorful and crispy. Ready in 30 minutes and are great to snack on or they make a delicious vegan protein for salads and sandwiches.
Servings 2 servings
Preheat oven to 375 degrees F.
Drain and rinse the chickpeas. Place chickpeas on either a dish towel/kitchen towel (or paper towels), and thoroughly pat dry.
Place dried chickpeas in a small mixing bowl and mix in the olive oil, salt, garlic powder, and smoked paprika.
Pour chickpeas on a baking sheet ensuring they are spread out in a single layer.
Bake for 20-25 minutes, stirring half way through. You'll know they are done when they are browned and crisp on the outside. Don't let them become too dark.
Remove from oven and enjoy!
- If you have extra time after towel drying the chickpeas, let them air dry for an extra 15-30 minutes.
- Don's use parchment paper – the heat from the pan helps to fry the chickpeas and get them crispy.
- They are best served right away, but if you have leftovers, they can be stored in an airtight container in the fridge for 3-4 days. Just know they will be less crisp, but will still be delicious.
Calories: 268kcal | Carbohydrates: 31g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1108mg | Potassium: 348mg | Fiber: 10g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg