Crunchy Paprika Roasted Chickpeas
Need a binge-worthy snack to your favourite show? Look no further than these Crunchy Paprika Roasted Chickpeas. The protein-rich vegan treat will make your savoury snack heart jump and lick your fingers when the bowl is empty.
Servings: 2
Calories: 206kcal
Ingredients
- 1 (400g/15oz) can chickpeas (200g, rinsed and drained)
- 1 tablespoon vegetable oil
- ½ teaspoon sweet paprika powder
- ¼ teaspoon smoked paprika powder
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Rinse chickpeas under cold water and pat dry with a paper towel or clean kitchen towel. The drier the chickpeas the crispier they will be after roasting. Remove skin when it comes off. This adds to the crispiness.
- Put chickpeas in a bowl. Add vegetable oil and salt and stir with a spoon until well combined.
- Distribute chickpeas on the lined baking sheet, making sure they don’t overlap. Put in the preheated oven and bake for 20 minutes. Shake the baking pan after 10 minutes to get them evenly toasted.
- Remove from oven, leaving the oven on, and toss roasted chickpeas back into the bowl. Add sweet and smoked paprika powder as well as cayenne pepper and stir.
- Put back into the oven and roast for another 5 minutes. Remove from heat and let cool. Eat as a snack or toss over your favourite salads, bowls and much more. Best eaten on the same day.
Nutrition
Calories: 206kcal