Roasted Chickpeas

Crunchy, satisfying, and portable. A high-fiber snack that scratches the chip craving without any downsides.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp garlic powder

¼ tsp salt

• Optional spice combos: cinnamon+cayenne, Italian herbs+garlic, ranch seasoning

Directions

Preheat oven to 400°F (200°C).

1. Thoroughly dry chickpeas with paper towels — dry = crispy.
2. Toss with olive oil and spices.

Spread in single layer on a baking sheet.

1. Roast 25–30 minutes, shaking the pan halfway through.

They’re done when golden and crispy throughout.

1. Cool completely before storing — they crisp up more as they cool.

Notes

Store in a paper bag or loosely covered container — an airtight container causes them to soften. Eat within 3 days for maximum crunchiness. Make a double batch and use as salad toppings all week.

Nutrition

Calories: 170 | Protein: 8g | Carbs: 22g | Fat: 6g | Fiber: 6g