2 14 ounce can chickpeas drained and rinsed ▢1 tablespoon olive oil ▢1 teaspoon chili powder ▢1/2 teaspoon cumin ▢1/2 teaspoon paprika ▢1/2 teaspoon salt ▢1/8 teaspoon cayenne pepper

Step -1

Dry chicken peas on a towel (it's okay if they're still slightly wet) and spread onto a rimmed baking sheet. Bake at 400 degrees F for 20 minutes, giving the pan a shake halfway through.

Step -2

Remove pan from oven and carefully pour chickpeas into a bowl. Drizzle on the olive oil. Use a spoon to toss the beans and coat them in the oil. Sprinkle on all the spices and toss again until evenly coated.

Step -3

Pour the seasoned chickpeas back onto the pan and bake 10-15 more minutes or until crispy

Step -4

Let cool. Eat plain, or in a salad or wrap. Store in an airtight container in the fridge.

Roasted Chickpeas are full of flavor and perfectly crispy. Toss them in a salad or snack on them plain for a high protein and fiber snack.

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