Dinner

Toasted Paprika Chickpeas

Golden chickpeas emerge from the oven crisp and fragrant, their earthy paprika and warm cumin coating each bite with gentle heat and savory depth. Perfect for snacking straight from the bowl or scattering over salads for satisfying crunch.

Recipe and photo by EatingWell, shared here with credit. View the Original

Toasted Paprika Chickpeas
Total
48 min
Prep
15 min
Cook
33 min
Serves
6

Nutrition per Serving

Calories
104
Protein
4g
Carbs
14g
Fat
4g
Fiber
3g
Sugar
0g
Sodium
115mg

Ingredients

  • 1 (15 ounce) can no-salt-added garbanzo beans (chickpeas), drained
  • 4 tsp olive oil
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/8 tsp black pepper
  • dash cayenne pepper

Instructions

  1. Preheat oven to 450 degrees F. Rub garbanzo beans with a paper towel to dry well and to remove the thin skins. Place in a 9x9x2-inch baking pan. Drizzle with olive oil; stir to coat.
  2. Roast, uncovered, for 20 minutes, stirring once. Remove from the oven and stir. Sprinkle with paprika, salt, garlic powder, cumin, black pepper, and cayenne pepper. Stir to coat evenly. Return to oven. Roast for 12 to 14 minutes more or until dried and crispy, stirring once. Cool completely before eating. Chickpeas can be stored in an airtight container overnight.