Roasted chickpeas
Put these roasted chickpeas everywhere. Eat them as a snack, put them on salads, or throw them into pasta salad. Crunchy, salty, and packed with protein, it's the snack that improves almost any dish.
Servings: 4 people
Calories: 16kcal
Ingredients
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 teaspoon extra virgin oil or your preferred oil
- 1 Tablespoon nutritional yeast flakes
- Pinch of salt
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- Move drained chickpeas to a clean kitchen towel, and blot dry. (Wet chickpeas don't roast as nicely as dry.)
- Put chickpeas on the parchment paper covered baking sheet. Toss them with extra virgin olive oil, nutritional yeast flakes, and salt. Spread the chickpeas across the baking sheet, making sure they aren't touching.
- Put baking sheet in the oven and roast chickpeas for 20 minutes, stopping once or twice to shake the pan so that the chickpeas roast evenly. If you'd like them to be browner & crispier, continue cooking for 5 to 10 more minutes until they reach your desired level of crispiness.
- Remove from oven and serve.
Video
Notes
You can use either made-from-scratch or canned beans for this recipe. Keep in mind that some chickpeas are softer than others. Softer chickpeas tend to take longer to achieve the same level of crispiness on the exterior.
Vary the seasonings to suit your tastes. Good options include granulated onion, granulated garlic, curry powder, paprika, cumin, and/or your favorite seasoning salt.
The chickpeas will shrink as they cook, intensifying the flavor. So start with a small amount of seasoning & work up from there.
Nutrition
Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 0.04mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.003mg | Calcium: 0.1mg | Iron: 0.1mg
