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Roasted Chickpeas

Eat them on their own, or add them to soup or salad for extra crunch.
Roasted chickpeas in a teal bowl
Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Cooking these roasted chickpeas is a totally hands-off process. Simply toss them on a sheet pan with olive oil, let them bake in a hot oven until crispy, and finish with as much seasoning as you desire. Eat them on their own for a quick snack, or throw them on top of soups or salads for a crunchy texture with extra protein and fiber.

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

2

15-oz. cans chickpeas, drained and rinsed, skins removed, dried

1

Tbsp. extra-virgin olive oil

½

tsp. garlic powder

Curry powder (as desired)

Turmeric (as desired)

Preparation

  1. Step 1

    Preheat the oven to 400°.

    Step 2

    Toss the chickpeas with olive oil.

    Step 3

    Spread evenly onto a large baking sheet.

    Step 4

    Place in the oven and roast for 30 minutes.

    Step 5

    Remove from the oven. Sprinkle seasoning over chickpeas and toss to combine.

    Step 6

    Roast for another 10 minutes, or until crispy.

Topicsheart healthSnackschickpeasroastedhealthy snack ideas

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