Ingredients
1 teaspoon ground cumin
1 teaspoon smoked sweet paprika
½ teaspoon garlic powder
½ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon black pepper
Pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
1 15-ounce can chickpeas, no salt added or low sodium, drained
Instructions
- Preheat oven to 400 degrees.
- In a medium mixing bowl, use a small whisk to combine cumin, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Add oil and whisk to combine.
- Place a double layer of paper towels on a work surface. Rinse chickpeas in a colander. Shake well, then spread chickpeas evenly across paper towels. Blot chickpeas using a clean paper towel. Repeat as needed, until chickpeas are thoroughly dry.
- Add chickpeas to spice mixture and, using your fingers, gently mix and massage until they are evenly coated.
- Line a baking sheet with parchment paper and spread chickpeas evenly across pan.
- Bake, rotating sheet every 8 minutes, until chickpeas are firm, 24 to 32 minutes.
- Remove sheet from oven and allow chickpeas to cool. Serve immediately or transfer to an airtight container. Chickpeas can be stored up to 3 days in the refrigerator.
Yield
Serves 4
Prep time
10 minutes
Cook time
30 minutes
Total time
40 minutes
Nutrition
- Calories
- 170 calories
- Carbohydrates
- 20g
- Fat
- 8g
- Fiber
- 5g
- Protein
- 6g
- Saturated fat
- 1g
- Sodium
- 100mg
- Sugar
- 1g
