Ingredients
Scale
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon lemon zest
- Salt and pepper to taste
- Optional: pinch of chili flakes for heat
Instructions
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry; toss with olive oil and spices until evenly coated.
- Spread in a single layer on a baking sheet.
- Roast 20-25 minutes, shaking halfway, until crisp and golden.
- Finish with lemon zest and a pinch of salt before serving.
Notes
- Store leftovers in an airtight container for up to 4 days.
- For extra crunch, dry chickpeas thoroughly and roast longer.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Method: Baked
- Cuisine: American
- Diet: Vegetarian, Gluten-Free, High-Protein
Nutrition
- Serving Size: 1/4 of recipe (about 1/2 cup)
- Calories: 170 Kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
